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Chicken and Sweet Potato Traybake Recipe

By Megan 10 Aug 2018


  • 6 skinless chicken thigh fillets
  • 2tbsp olive oil
  • 500g (16oz) sweet potatoes
  • 2 medium red onions
  • 8 cloves garlic, skin on
  • 2tsp dried thyme leaves
  • 1tsp dried rosemary
  • salt
  • freshly ground black pepper
  • 1tsp smoked paprika
  • 2 lemons
  • 150ml chicken stock


  • Cut each chicken thigh fillet in two and sear over high heat in a non-stick frying pan in a little of the oil until lightly golden; cover and set aside.
  • Peel the sweet potatoes and cut into 1.5cm thick slices; peel and quarter the onions and add the vegetables to a roasting pan with the rest of the oil, the unpeeled garlic cloves, herbs and seasoning.  Roast at 200°C for 15 minutes.
  • Remove the roasting pan from the oven, use a spatula to turn over the vegetable pieces, and tuck the chicken thighs in amongst them. Squeeze over the juice from one lemon and add a little more seasoning and the smoked paprika. Roast at 180°C for 15 minutes, then add the chicken stock to the pan and continue cooking for another 20 minutes, adding a little more stock if the pan looks too dry a few minutes before the end of cooking time.
  • When everything is tender, the chicken is cooked through with no pink showing and there is a little gravy in the bottom of the pan, serve, with a little more lemon juice squeezed over.  Each diner can squeeze the soft garlic from the skins before eating. Try serving each portion with kale, broccoli or spinach.


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