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Piri-piri chicken & sweet potato fry traybake
Serves 4 - 6
Easy
Prep:
Cook:
plus marinating
Bake this all-in-one dinner in your largest traybake, and mix everything together right before you serve so the fries stay crisp and the chicken and veg are juicy
Skip to ingredients
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp ground coriander
- 1 tsp onion granules
- ½ tsp chilli flakes
- 1 tbsp honey
- 1 limezested and juiced, plus extra wedges to serve
- 1 tbsp red wine vinegar
- 2 garlic clovesgrated
- 3 tbsp olive oil
- 1kg bone-in, skin-on chicken thighs(we used 6 large ones)
- 2 red and yellow pepperssliced into thick strips
- 1 red onionsliced into wedges
- 500g Strong Roots Sweet Potato Fries
- coriander leavesto serve
- Greek yogurtto serve (optional)
Nutrition: per serving
- kcal473
- fat26g
- saturates6g
- carbs29g
- sugars19g
- fibre7g
- protein27ghigh
- salt0.5glow
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Mix all of the spices, the honey, lime zest and juice, the red wine vinegar, garlic and olive oil together in a large bowl. Season well with salt and pepper. Toss the chicken thighs, peppers and red onion in the marinade to coat. Chill for 1 hr to marinate, if you have time.
step 2
Arrange the chicken and veg over one side of a large baking tray. Bake for 25 mins, then tip the Strong Roots Sweet Potato Fries onto the other side of the tray and roast for another 20-25 mins until the chicken is cooked through, the veg is softened and lightly charred, and the fries are crispy.
step 3
Just before serving, gently mix the chicken and veg into the fries, so the fries soak up some sauce but don’t get soggy. Serve immediately, topped with coriander and dollops of yogurt, with some lime wedges for squeezing over, if you like.
