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Chicken, sweet potato & rosemary traybake

Serves:

2

Cook Time:

60

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Notes

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Ingredients

  • 4 whole chicken thighs

  • 2 sweet potatoes, cut into wedges

  • 1 red onion, cut into wedges

  • 6 cloves garlic, bashed

  • 4 sprigs rosemary

  • Olive oil for drizzling

  • 2 tbsp. honey

  • 1 lemon, cut into wedges

Method

  1. Preheat the oven to 180°C fan/200°C/gas mark 6.

  2. Place the squash, red onion, garlic, rosemary and chicken thighs in a roasting tray and drizzle with olive oil the honey and season generously.

  3. Roast for 1 hour until the chicken skin is nice and crispy and serve with a lemon wedge or two on the side.

Nutrition

kcal

659

fat

27

sat fat

6.6

carbs

71.5

sugars

21.2

fibre

9.4

protein

35.1

salt

0.1

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