Spicy chicken traybake recipe
Take the stress out of dinner times with an easy chicken traybake recipe that's totally fuss-free. Coat sweet potatoes and onions with spicy BBQ seasoning, load onto a tray with chicken thighs and bake until slightly charred and crisp. Whip up a quick garlic and lemon yogurt dressing and finish with a sprinkle of coriander and lemon for a winning gluten-free dinner idea.
See method- Serves 4
- 10 mins to prepare and 50 mins to cook
- 511 calories / serving
- Gluten-free
Ingredients
- 3 sweet potatoes, scrubbed and cut into wedges
- 3 red onions, quartered
- 750g pack chicken thighs
- 1 tbsp olive oil
- 1½ tbsp Texan BBQ inspired seasoning
- ½ x 350g pack broccoli, stem diced, head cut into small florets
- 100g low-fat natural yogurt
- 1 garlic clove, crushed
- 1 lemon, ½ zested and juiced, ½ cut into wedges
- 15g fresh coriander, roughly chopped
Each serving contains
- Energy
- 2140kJ 511.0kcal
- Fat
- 26g
- Saturates
- 9g
- Salt
- 1.3g
- Sugars
- 15g
of the Reference intake
Carbohydrate 42.5gProtein 28.1gFibre 8.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potatoes and onions in a large roasting tin and nestle the chicken thighs among them. Drizzle with the oil, season lightly, sprinkle over the BBQ seasoning and toss to coat.
- Bake for 50 mins, tossing the veg and chicken and adding the broccoli halfway through, until the vegetables are slightly charred and the chicken is crisp and cooked through.
- Meanwhile, mix the yogurt with the garlic, lemon zest and juice in a small bowl; season lightly.
- Divide the chicken and vegetables between 4 plates, drizzle with the lemony yogurt dressing and scatter over the coriander. Serve with the lemon wedges to squeeze over.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
