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How to cook tray bake chicken with sweet potatoes & hot honey

  • 10 mins
  • 1 hour
  • easy
  • 4
jeff baker
Recipe by
Jeff Baker

Ingredients

  • Ingredients
  • 4 free range chicken legs skin scored
  • 2 garlic cloves, finely sliced
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 large sweet potatoes peeled & cut into finger sized wedges
  • 2 red onions cut into thick wedges
  • Sea salt & cracked black pepper to taste
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Introduction

A family friendly & easy to assemble tray bake, mix & match spices for your take on this new world classic.

Method

Preheat the oven to 200°C/180°C Fan/Gas 6.

Mix the garlic, paprika, oil & oregano in a large bowl.

Toss the sweet potatoes and onions in the bowl coating evenly then place onto a roasting tray.

Any excess oil rub onto the chicken then sit skin side up onto the potatoes & onion.

Roast in the oven for 45 minutes or until cooked through carefully shaking the tray half way through cooking.

Remove the tray from the oven & rest for a few minutes before serving.

Serve with yoghurt & a drizzle of hot honey.

Note: alternatively air fry for 40 minutes at 180°C or until the chicken is crisp & golden & fully cooked through.

To serve:

150g thick Greek yoghurt

Hot honey to serve, either store bought or simply make your own by warming honey and infusing with chilli flakes and a splash or cider vinegar.

Perfect with lots of fresh crusty bread.

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