Smoky Chicken and Sweet Potato Traybake
Chicken thighs and sweet potato roasted together with smoked paprika, red onion and garlic until the edges caramelize, then finished with wilted spinach. A one-pan dinner that is savory, warming and not spicy.
- Total
- 65 min
- Prep 15 · Cook 45 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Seasoning in layers
- Savory
- Oven
- One pan
Instructions
-
Heat the oven to 220°C. Cut the sweet potato into 2 cm cubes, cut the red onion into 2 cm wedges, and peel and thinly slice the garlic. Pat the chicken thighs dry with paper towel.
~10 min
Drying the chicken surface prevents steam, letting the skin brown and crisp in the hot oven.
Patting the chicken dry before rubbing it with oil helps the skin brown instead of steaming, which is what gives the tray its caramelized edges.
-
In the mixing bowl, toss the sweet potato, red onion, garlic, 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp salt and 0.5 tsp black pepper until evenly coated.
~5 min
Oil and spices coat evenly so the vegetables season and caramelize consistently rather than in clumps.
Seasoning in layers Season vegetables and chicken separately so each component is properly salted. Taste a vegetable piece before serving and adjust.
-
Spread the vegetable mixture in a single layer on the sheet pan. Roast for 15 minutes, until the sweet potato edges begin to brown.
~15 min
A single layer lets hot air circulate, so the sweet potato roasts and browns instead of steaming.
If the sweet potato cubes are larger than 2 cm, add 5 minutes to the first roast so they finish tender at the same time as the chicken.
Roasting Spread ingredients in a single layer with space between pieces so they brown; crowding steams them. Watch for caramelized edges and tender centers.
-
Rub the chicken thighs with the remaining 1 tbsp olive oil and 0.5 tsp salt. Push the vegetables aside and place the chicken on the pan in a single layer. Roast for 25 minutes, until the chicken reaches 74°C/165°F and the sweet potato is tender.
~25 min
Keeping chicken in one layer and away from the vegetables lets both roast evenly and reach safe temperature.
Roasting Spread ingredients in a single layer with space between pieces so they brown; crowding steams them. Watch for caramelized edges and tender centers.
Seasoning in layers Season vegetables and chicken separately so each component is properly salted. Taste a vegetable piece before serving and adjust.
-
Scatter the spinach over the pan and roast for 5 minutes, until just wilted and bright green.
~5 min
Residual pan heat wilts the spinach gently, keeping it bright green rather than overcooked and dull.
Roasting Spread ingredients in a single layer with space between pieces so they brown; crowding steams them. Watch for caramelized edges and tender centers.
-
Let the pan rest for 5 minutes so the juices settle, then spoon the vegetables and pan juices over the chicken to serve.
~5 min
Resting lets juices redistribute into the meat instead of running out and leaving it dry.