Sweet Potato and Chicken Traybake

This Sweet Potato and Chicken Traybake is a simple and satisfying dish that brings together tender chicken thighs, sweet potatoes, and colorful veggies in one convenient roasting pan. Perfect for weeknight dinners or special gatherings, it’s a great choice for families looking for a reliable, easy-to-make recipe. With just a little prep, you can have a nourishing meal ready to enjoy without any fuss.

Why You’ll Love This Recipe

This recipe is not only delicious but also packed with nutrition. It’s ideal for busy families and beginner cooks alike, as it requires minimal hands-on time. The combination of roasted sweet potatoes, caramelized onions, and juicy chicken creates a comforting meal that everyone will love. Plus, it’s a one-pan dish, making cleanup a breeze!

Ingredients You’ll Need

You’ll need the following ingredients to prepare this traybake:

• 500g sweet potatoes, peeled and cut into 2cm chunks
• 2 red onions, cut into wedges
• 8 garlic cloves, unpeeled
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1.5 tbsp olive oil
• 6 skinless chicken thigh fillets, each cut in half
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 tsp smoked paprika
• 350g broccoli, broken into florets
• 150ml chicken stock

Ingredient Notes, Variations & Simple Swaps

Feel free to make this recipe your own! Here are a few ideas to customize your traybake:

• Vegetables: Substitute sweet potatoes with butternut squash or carrots for a different flavor.
• Chicken: You can use chicken breast instead of thighs for a leaner option, but adjust the cooking time since breasts cook faster.
• Herbs: Fresh herbs like rosemary or thyme can enhance the flavor, so feel free to swap dried herbs for fresh if you have them on hand.

Equipment Needed

• Large roasting tray
• Baking sheet
• Sharp knife and cutting board
• Mixing bowl

How to Make This Recipe

Step 1 – Prepare the Vegetables

Preheat your oven to 200°C (gas mark 6, fan 180°C). In a large roasting tray, combine the sweet potatoes, red onions, and unpeeled garlic cloves. Sprinkle the dried thyme and rosemary over the vegetables, season with salt and pepper, and drizzle with 1 tablespoon of olive oil. Toss everything together and spread the mixture evenly in the tray. Roast in the preheated oven for 15 minutes.

Step 2 – Add the Chicken

After 15 minutes, take the tray out of the oven. Give the vegetables a good mix, then add the chicken pieces to the tray. Drizzle the remaining olive oil over the chicken, squeeze the juice from one lemon over everything, and sprinkle the smoked paprika on top. Return the tray to the oven and roast for another 15 minutes.

Step 3 – Add the Broccoli

Once the chicken has been baking for 15 minutes, remove the tray again and add the broccoli florets. Pour most of the chicken stock over the vegetables and chicken. Place the tray back in the oven for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. Once done, squeeze the soft garlic from their skins and serve with lemon wedges on the side.

Tips for Perfect Results

Here are some tips to ensure your traybake turns out great:

• Make sure to cut the vegetables to a similar size to ensure even cooking.
• Keep an eye on the chicken; it’s done when its juices run clear and it reaches an internal temperature of 75°C.
• Don’t overcrowd the roasting tray; if needed, use two trays to allow the ingredients to roast properly.
• Let your chicken rest for a few minutes before serving so it stays juicy.

What to Serve With This Recipe

This Sweet Potato and Chicken Traybake is filling on its own but pairs nicely with a few extras:

• A simple green salad for added freshness
• Crusty bread or garlic bread for scooping
• Quinoa or rice for a heartier meal

Storage, Make-Ahead & Leftovers

Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, simply place in the oven at 180°C until heated through. You can also freeze the traybake for up to two months. Reheat from frozen in the oven until fully cooked.

Sweet Potato and Chicken Traybake

A simple and satisfying traybake that combines tender chicken thighs, sweet potatoes, and colorful veggies in one pan. This dish is perfect for weeknight dinners or special gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 4 servings

Ingredients

  

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Vegetables

• 500 g sweet potatoes, peeled and cut into 2cm chunks
• 2 red onions, cut into wedges
• 8 garlic cloves, unpeeled
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 350 g broccoli, broken into florets

Protein

• 6 pieces skinless chicken thigh fillets, each cut in half

Liquids & Seasoning

• 1.5 tbsp olive oil
• 150 ml chicken stock
• 1 lemon, juiced
• 1 lemon, cut into wedges
• 1 tsp smoked paprika

Instructions

 

Preparation

• Preheat your oven to 200°C (gas mark 6, fan 180°C). In a large roasting tray, combine the sweet potatoes, red onions, and unpeeled garlic cloves. Sprinkle the dried thyme and rosemary over the vegetables, season with salt and pepper, and drizzle with 1 tablespoon of olive oil. Toss everything together and spread the mixture evenly in the tray. Roast in the preheated oven for 15 minutes.

Add the Chicken

• After 15 minutes, take the tray out of the oven. Give the vegetables a good mix, then add the chicken pieces to the tray. Drizzle the remaining olive oil over the chicken, squeeze the juice from one lemon over everything, and sprinkle the smoked paprika on top. Return the tray to the oven and roast for another 15 minutes.

Add the Broccoli

• Once the chicken has been baking for 15 minutes, remove the tray again and add the broccoli florets. Pour most of the chicken stock over the vegetables and chicken. Place the tray back in the oven for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

Serving

• Once done, squeeze the soft garlic from their skins and serve with lemon wedges on the side.

Notes

Make sure to cut the vegetables to a similar size to ensure even cooking. Keep an eye on the chicken; it’s done when its juices run clear and it reaches an internal temperature of 75°C. Don’t overcrowd the roasting tray; if needed, use two trays to allow the ingredients to roast properly. Let your chicken rest for a few minutes before serving so it stays juicy.

Keyword Chicken, easy dinner, One-Pan Meal, Sweet Potato, Traybake

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