Chicken & Sweet Potato Tray Bake

chicken tray bake
Serves: 4 | Prep time: 10 mins | Cook time: 50 mins


  • 500g sweet potatoes (approx 2 medium 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 ½ tbsp olive oil
  • 6 skinless chicken thigh fillets, each cut in half
  • 1 head of broccoli, cut into florets
  • 2 lemons, 1 juiced and 1 cut into wedges to serve
  • 1 tsp smoked paprika
  • 100ml chicken stock, salt reduced 


  1. Preheat oven to 180 degrees celsius. Add the sweet potatoes, onions and garlic to a large roasting tray and sprinkle over the dried herbs. Season and drizzle over 1 tbsp of the oil and then toss everything together. Spread the veg out in an even layer and roast for 15 minutes.
  2. Remove the tray from the oven and give the veg a good mix. Add the chicken pieces, broccoli and drizzle with the remaining ½ tbsp oil. Squeeze over the lemon juice and sprinkle with the paprika. Return to the oven for 15 minutes.
  3. Pour over most of the chicken stock, then roast for a final 15-20 minutes (topping up with a little more stock if it starts to look too dry) until the chicken is cooked through and the veg is completely tender.
  4. Squeeze the garlic cloves from their skins and serve with lemon wedges.