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Chicken and sweet potato tray bake

Serves 4 Ingredients

  1. 500g sweet potatoes, peeled and cut into 2cm chunks

  2. 2 red onions, cut into wedges

  3. 350g broccoli, broken into florets

  4. 8 garlic cloves, unpeeled

  5. 2 tsp dried thyme

  6. 1 tsp dried rosemary

  7. 1½ tbsp olive oil

  8. 6 skinless chicken thigh fillets, each cut in half

  9. 2 lemons, 1 juiced and 1 cut into wedges to serve

  10. 1 tsp smoked paprika

  11. 150ml chicken stock

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Add the sweet potatoes, onions, broccoli and garlic to a large roasting tray and sprinkle over the dried herbs. Season and drizzle over 1 tbsp of the oil, then toss everything together. Spread the veg out in an even layer and roast for 15 mins.

  2. Remove the tray from the oven and give the veg a good mix. Add the chicken pieces and drizzle with the remaining ½ tbsp. oil. Squeeze over the lemon juice and sprinkle with the paprika. Return to the oven for 15 mins.

  3. Pour over most of the chicken stock, then roast for a final 15-20 mins (topping up with a little more stock if it starts to look too dry) until the chicken is cooked through and the veg is completely tender. Squeeze the garlic cloves from their skins and serve with lemon wedges.

Per Serving: Kcal – 439  fat – 20g    carbs – 33g  saturates – 5g   fibre – 8.7g   protein – 33.8g

© 2021 Bodypro.

Created by Emerge Partners Ltd.

23 Chorley New Road, Horwich
Bolton, BL6 7QJ
ben@bodypro-training.com
07715 624553

01204 690061

rochdale studio

501 Bury Road,

Bamford
Rochdale, OL11 4DG
ben@bodypro-training.com
07790 031887

01706 655266

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Bodypro is an independent PT company with two studios in Rochdale & Bolton established 2004.