Ingredients
What you need
- 520g chicken thigh fillets
- 450g sweet potatoes
- 800g new potatoes
- 2 red onion
- 2 tsp medium curry powder
- 1 lime
- 1 bunch fresh coriander
- 2 tbsp olive oil
You'll also need
oven, large roasting tray, knife, chopping board
Dinner recipe
Golden Curry Chicken Sweet Potato Traybake with Lime and Coriander
A family traybake with chicken thigh fillets, sweet potatoes, new potatoes, medium curry powder, and lime.
50 min640 kcal4 base servingsDinnerTraybakeFamily FriendlyOne Pan
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Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Method
Step by step
Step 1Prepare the tray
Heat the oven to 220C/200C fan/gas 7. Halve the potatoes, cut the sweet potatoes into even pieces, slice the onions, and pat the chicken thigh fillets dry.
Step 2Season the base
Toss the potatoes, onion, sweet potatoes, medium curry powder, olive oil, and salt on a large roasting tray.
Step 3Roast the vegetables
Roast for 18 minutes, turning once, until the potatoes are starting to colour and the vegetables are softening.
Step 4Add the protein
Nestle the chicken thigh fillets into the tray. Roast for 12 to 15 minutes until the protein is hot through and the potatoes are golden.
Step 5Add freshness
Squeeze over the lime, scatter with chopped fresh coriander, and rest for 3 minutes.
Step 6Finish and serve
Divide between plates with the pan juices spooned over the top and crisp potato edges shared out.