Mexican Chicken Traybake

Preheat the oven to 200C. Slash the skin of the chicken thighs and drumsticks a couple of times, then place in a large oiled roasting tin with the onion and peppers. Mix together the spice paste and barbecue sauce, then toss well into the chicken and vegetables to coat. Roast for 15 mins, then stir in the sweet potato wedges and cook for another 25 mins.
Once everything is cooked through and the vegetables have started to char, remove from the oven and gently stir everything to coat in all the juices. Serve straight from the roasting tray with dollops of soured cream, guacamole and a sprinkling of coriander.
Once everything is cooked through and the vegetables have started to char, remove from the oven and gently stir everything to coat in all the juices. Serve straight from the roasting tray with dollops of soured cream, guacamole and a sprinkling of coriander.

1 hr

4 serving

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