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Chicken, sweet potato & cauliflower traybake

Serves:

2

Cook Time:

40 + 30 chilling

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Notes

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Ingredients

  • 2 tbsp. olive oil

  • 1 clove garlic, crushed

  • 1 tsp. thyme leaves

  • 1/2 lemon, juiced and zested

  • 1/2 tsp. chilli flakes

  • 4 whole chicken thighs

  • 200g sweet potatoes, diced

  • 100g potatoes, diced

  • 1/2 small cauliflower, cut into small florets

  • 1/2 onion, sliced

  • 2 sticks celery, sliced

  • 2 bay leaves

  • 3 rashers smoked streaky bacon, sliced

  • Salt & pepper

Method

  1. Preheat the oven to 200°C fan/220°C/gas mark 7.

  2. Combine half the olive oil, garlic, thyme, lemon zest and juice and chilli flakes and use to marinate the chicken thighs. Chill for 30 minutes.

  3. Place the veg in a shallow roasting tin, drizzle with the leftover oil and season generously. Top with the marinated chicken thighs (skin side up). Drizzle any remaining marinade over the veg, and top the chicken with the bacon and bay leaves.

  4. Roast for 30-40 minutes until the chicken is tender and golden brown. Remove the bay leaves and serve.

Nutrition

kcal

739

fat

42.2

sat fat

10.9

carbs

46.2

sugars

4.8

fibre

9.3

protein

44.5

salt

0.7

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