Mexican Chicken Traybake

Charmaine Lu -
  • 1kg pack of chicken thighs and drumsticks
  • Olive oil
  • 1 red and 2 yellow peppers, chopped
  • 2 red onions, cut into wedges
  • 90g Mexican smoky spice paste
  • 100g smoky barbecue sauce
  • 750g sweet potatoes, cut into wedges
  • 100ml soured cream
  • Coriander leaves
  • Guacamole
  • 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