Mexican chicken traybake

Mexican chicken traybake

Serves 4

1kg chicken thighs and drumsticks
1 red and 2 yellow peppers, deseeded and chopped
2 red onions, cut into wedges
1 tbsp olive oil
Salt and black pepper
25g Mexican spice mix, taco spice or fajita spice
200g barbecue sauce
750g sweet potatoes, cubed

To serve:
Fresh coriander
Mixed leaves
Sour cream

  1. Preheat the oven to 200°C/180 ̊C fan/gas mark 6.
  2. Using a sharp knife, slash the skin of each thigh and drumstick 2-3 times.
  3. Place the peppers and red onions in a large roasting tray and place the chicken on top. Drizzle with olive oil and season with salt and pepper.
  4. In a bowl, mix together the spice mix and barbecue sauce. Spoon the sauce over the chicken and vegetables and toss to coat.
  5. Roast for 15 minutes, then add the sweet potatoes. Carefully turn and baste everything in the juices and cook for a further 25-30 minutes until the chicken is completely cooked throughout and the vegetables are tender and beginning to char. Remove from the oven and gently toss the vegetables again in the juices.
  6. Sprinkle with some fresh coriander and serve with mixed leaves and some sour cream, if desired.

Per serving: 882kcals, 35g fat (9.2g saturated), 80.2g carbs (19.3g sugars), 58.3g protein, 10.7g fibre, 0.902g sodium