BBQ chicken and sweet potato traybake
Sticky barbecue chicken with sweet potato wedges and peppers, all on one tray.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken thigh fillets600 g
- Barbecue sauce120 g
- Sweet potatoes800 g
- Peppers2 peppers
- Sweetcorn (tin)1 tin
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Heat the oven to 200°C (180°C fan).
- Cut the sweet potatoes into wedges and the peppers into chunks. Toss on a large tray with a tablespoon of oil, a teaspoon of paprika and salt, and roast for 15 minutes.800 g sweet potatoes2 peppers
- Coat the chicken thighs in the barbecue sauce, add to the tray and roast for 25 minutes, until sticky and cooked through with no pink.600 g chicken thigh fillets120 g barbecue sauce
- Drain the sweetcorn and stir it through the tray for the last 5 minutes.1 tin sweetcorn
Brush on a final layer of sauce for the last 5 minutes so it turns sticky rather than burnt.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.