zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Roasting-tin chicken, sweet potatoes and peppers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Roasting-tin chicken, sweet potatoes and peppers

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4

    Ingredients

    2 sweet potatoes, scrubbed and cut into wedges
    2 red peppers, deseeded and cut into wide strips
    1 tbsp olive oil
    1 tsp sweet smoked paprika
    4 chicken breast fillets
    1 garlic bulb, halved horizontally
    6 Cooks' Ingredients lemon thyme sprigs
    150g pack Pentland Brig Kale
    4 tsp roasted red pepper & almond pesto, to serve

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Put the sweet potatoes and peppers in a large, shallow tin, drizzle with a little of the oil and sprinkle with the smoked paprika. Toss until lightly coated.

    2. Tuck in the chicken breasts, garlic halves and lemon thyme sprigs. Drizzle with the remaining oil and roast for 30 minutes until the vegetables are tender and the chicken is cooked through, the juices run clear and no pink meat remains. Roughly shred the kale and add to the tin for the last 5 minutes of cooking.

    3. Divide between plates and serve with a spoonful of pesto.

    Your recipe note

    Edit your recipe note

    This recipe appeared in Waitrose & Partners Health, Autumn 2019 issue

    Comments

    Average user rating

    2 stars

    Glossary