Balsamic chicken & sweet potato traybake
Waitrose and Partners

Balsamic chicken & sweet potato traybake

The balsamic onions bring a subtle tang to this super simple traybake. If you don’t have any, you can replace them with a few sliced shallots and a drizzle of balsamic vinegar

5 out of 5 stars(1) Rate this recipe
HealthyHigh protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2 large sweet potatoes, scrubbed and cut into even-sized chunks
  • 2 sweet peppers, deseeded and cut into chunks
  • 2 tbsp olive oil
  • 3 sprigs rosemary, leaves only
  • 4 cloves garlic, crushed
  • 1 pinch chilli flakes, plus extra to serve
  • 6 Borettane onions in balsamic vinegar, halved and layers separated, plus 2 tbsp liquid from the jar
  • 8 chicken thighs, skin removed
  • 1 tbsp chopped tarragon leaves

Method

  1. Preheat the oven to 200°C, gas mark 6. Add the sweet potato and peppers to a large roasting tin (or 2 smaller ones), drizzle over the oil and add the rosemary, garlic, chilli flakes and onions, plus the liquid from the jar. Season and toss to combine. Spread out into 1 fairly even layer. Tuck the chicken in, then season.

  2. Place the tray into the oven for about 45-50 minutes, stirring halfway, until the chicken and vegetables are tender and golden and the chicken is thoroughly cooked, the juices run clear and there is no pink meat.

  3. Sprinkle with the tarragon leaves and a few extra chilli flakes, then serve immediately.

Cook’s tip

Leftovers can be turned into a delicious soup. Retrieve the chicken, shred the meat and discard the skin and bones. Heat leftover veg with some chicken stock, then blend, add the shredded meat and heat through thoroughly.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,565kJ/ 611kcals

Fat

21g

Saturated Fat

5.7g

Carbohydrates

45g

Sugars

16g

Fibre

7.6g

Protein

56g

Salt

0.5g

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating