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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
Healthy
High in protein
2 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr
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
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.
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.
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.
