Smoky Mexican chicken traybake recipe

Name: Smoky Mexican chicken traybake
Yield: Serves 4
Ingredients: 1kg pack chicken thighs and drumsticks; olive oil, for greasing; 1 red pepper, deseeded and roughly chopped; 2 yellow peppers, deseeded and roughly chopped; 2 red onions, peeled and cut into wedges; 90g jar Mexican tinga paste (see tip); 100g barbecue sauce; 750g sweet potatoes, scrubbed and cut into wedges; 100ml soured cream; coriander leaves, to garnish; guacamole, to serve

Created by The Tesco Recipes team

Loaded with mouthwatering Mexican flavours, this smoky traybake is perfect for spicing up your midweek meals. Serve with a dollop of soured cream, fragrant coriander and creamy guacamole for a dish that will have people fighting for seconds.

See method

Serves 4
5-10 mins to prepare and 40-45 mins to cook
725 calories / serving

Gluten-free

Shop your ingredients

Tesco British Chicken Drumstick Fillets 600g
Aldi Price Match
1kg pack chicken thighs and drumsticks
£2.95
£4.92/kg
Tesco Olive Oil 250Ml
olive oil, for greasing
£3.10
£12.40/litre
Tesco Red Peppers Each
This product's currently out of stock
Aldi Price Match
1 red pepper, deseeded and roughly chopped
Tesco Yellow Peppers Each
2 yellow peppers, deseeded and roughly chopped
£0.70
£0.70/each
Tesco Red Onions Loose
Aldi Price Match
2 red onions, peeled and cut into wedges
£0.20
£0.95/kg
Tesco Chipotle Chilli Paste 95G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
90g jar Mexican tinga paste (see tip)
£1.80
£18.95/kg
Tesco Bbq Sauce 440G
100g barbecue sauce
£1.00
£2.27/kg
Tesco Large Sweet Potatoes Loose Class 1
Aldi Price Match
750g sweet potatoes, scrubbed and cut into wedges
£0.42
£1.19/kg
Tesco British Soured Cream 150Ml
100ml soured cream
£0.70
£4.67/litre
Tesco Fresh Cut Coriander 30G
Aldi Price Match
coriander leaves, to garnish
£0.50
£16.67/kg
Tesco Guacamole 163g
Any 2 for £2.20 Clubcard Price - Selected Tesco Dips 163g - 211g
Offer valid for delivery from 13/04/2026 until 11/10/2026
guacamole, to serve
£1.30
£7.98/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Slash the skin of each thigh and drumstick 2-3 times. Place in a large greased roasting tray with the peppers and red onion.
Mix together the tinga paste and barbecue sauce. Spoon over the chicken and vegetables and toss well to ensure everything is coated. Roast for 15 mins, then add the sweet potato. Carefully turn and baste everything in the juices and cook for a further 25-30 mins until the chicken is cooked through and the vegetables are tender and starting to char. Remove from the oven and gently turn the vegetables again in the juices.
Serve straight from the roasting tray, with spoonfuls of soured cream, coriander leaves to garnish, and guacamole on the side.

Tip: Using a whole jar of tinga paste makes for quite a fiery dish. If you prefer a milder flavour use half a jar – it will keep in the fridge for up to 28 days.