Sweet and Spicy Chicken and Vegetable Traybake
Ingredients
- 6 chicken thighs, excess skin from the sides removed
- 4 large sweet potatoes, peeled and chopped into cubes
- 1 red onion
- 8 mini courgettes kept whole or 2 large courgettes, chopped
- 1/2 cup Leon Restaurants ketchup
- 1-2 tbsp Sainsbury's spicy chipotle chilli paste
- 1/4 cup honey
- 1 tsp salt
- 1 tsp garlic granules
- 1 tbsp olive oil
Preparation
Preheat the oven to 180C.
In a large bowl, mix together the olive oil, garlic granules, salt, honey, chipotle paste, and Leon ketchup.
Add the chicken and vegetables to the bowl and mix well, ensuring the sauce coats everything.
Place the onions, sweet potatoes, and peppers on a sheet pan in a single layer, leaving the chicken and courgettes in the bowl, and cook in the middle of the oven for 40 minutes.
Remove from the oven, gently mix, add the courgettes and chicken with skin side down along with any remaining sauce, and return to the oven for 20 minutes.
Remove from the oven again, turn the chicken over, and bake for an additional 10 minutes.
Check that the chicken is fully cooked before serving.
Serve with green vegetables or couscous or both.
Tips
Use a big sheet pan so you can spread everything out and allow it to cook perfectly.
