Waitrose and Partners
Chicken, sweet potato & beetroot traybake

Chicken, sweet potato & beetroot traybake

Nothing’s easier than a traybake, especially one that’s topped with a shop-bought sauce! All the flavours and very little effort – just what you want midweek. 

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Gluten free2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

Ingredients

  • 4 Waitrose Duchy Organic 4 Free Range British Chicken Thighs
  • 700g Duchy Organic Sweet Potatoes, cut into 3cm chunks
  • Bunch Duchy Organic Beetroot, peeled and cut into wedges
  • 2 tbsp olive oil, for roasting
  • ½ x 145g tub green pesto with basil
  • 1 lemon, juice
  • 100g bag Duchy Organic Babyleaf & Rocket Salad, to serve (optional)
  • 1 tbsp Duchy Organic Balsamic Vinegar, to serve (optional)
  • 1 tbsp extra virgin olive oil, to serve (optional

Method

  1. Preheat the oven to 200°C, gas mark 6. Spread the chicken, sweet potatoes and beetroot out over your largest roasting tin or the oven grill pan, then drizzle with the oil and toss well (keep the chicken skin-side up).

  2. Season with salt, then roast in the oven for 40-45 minutes – turn the veg halfway and coat in the chicken juices – until cooked through and caramelised, and the chicken has no pink meat and juices that run clear.

  3. Meanwhile, mix the pesto with the lemon juice and set aside. Divide the chicken and vegetables between plates and serve, with the pesto on the side for drizzling and the salad, dressed with the balsamic and extra virgin olive oil, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,453kJ/ 587kcals

Fat

30.7g

Saturated Fat

7.4g

Carbohydrates

42.8g

Sugars

15.9g

Fibre

8g

Protein

31g

Salt

1.5g

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