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Spicy chicken traybake recipe

33 ratings

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2140kj
511kcal 26%
Fat
26g 38%
Saturates
9g 44%
Sugars
15g 17%
Salt
1.3g 22%

of the reference intake
Carbohydrate 42.5g Protein 28.1g Fibre 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.