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Roasting-tin chicken, sweet potatoes and peppers
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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
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.
This recipe appeared in Waitrose & Partners Health, Autumn 2019 issue
Typical values per serving:
This recipe was first published in Thu Aug 29 17:02:40 BST 2019.