Lime and coriander chicken traybake with sweet potato

Name: Lime and coriander chicken traybake with sweet potato
Total time: 55 min
Cuisine: Mexican
Ingredients: 8 chicken thighs, skin on, bone in; 600g sweet potato, cut in chunks; 2 limes, zest and juice; 1 tsp chilli flakes; 2 tsp ground cumin; 2 tbsp olive oil; 1 red onion, cut in wedges; 2 tbsp fresh coriander, chopped

Chicken thighs and sweet potato roast together with lime, chilli and fresh coriander.

Time55 min
LevelEasy
Costabout £1.73 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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8chicken thighsskin on, bone in
600 gsweet potatocut in chunks
2limeszest and juice
1 tspchilli flakes
2 tspground cumin
2 tbspolive oil
1red onioncut in wedges
2 tbspfresh corianderchopped

Method

1
Heat the oven to 200°C (180°C fan). Put the sweet potato and onion in a large tin.
2
Mix the lime zest and juice, chilli, cumin and oil. Rub over the chicken and add to the tin with any leftover mix.
3
Roast for 40 to 45 minutes, turning once, until the chicken is golden and the sweet potato is tender.
43 min 20 s
4
Scatter with coriander.
5
Serve straight from the tin.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.