Chicken and Sweet Potato Tray Bake – Recipe

When working full time, cooking can just become another chore. I don’t think my boyfriend will mind me saying, I am the more creative and adventurous cook between the two of us so cooking and meal-planning are primarily left in my domain. Though that isn’t to say he doesn’t shift his weight and help.

I am either in love with cooking and entirely inspired or completely complacent, wanting to live off pasta or toasties. It is too easy just to eat out or order takeaways all the time but this has my bank account screaming at me.

Recently, tray bakes have been a saving grace. Some quick and simple to put together with delicious results. The following recipe is something I quickly threw together with ingredients I often have in my kitchen and I was fairly pleased with the results. Scroll down to find the recipe for my Chicken and Sweet Potato Tray Bake!

Chicken and Sweet Potato Tray Bake pictured with fresh lemon and basil. Chicken Recipe

Chicken and Sweet Potato Tray Bake 

Serves: 4


  • 8 chicken thighs, remove skin and bone, cut in half
  • 1 lemon (squeezed)
  • 10 garlic cloves, peeled (The more the better IMO)
  • 2 large red onions, sliced
  • 500g sweet potato, peeled and cut into similar sized chunks
  • smoked paprika
  • olive oil
  • dried herbs
  • 150-200 ml chicken stock
  • Salt+pepper





  1. Preheat the oven to 200°C, fan 180°C. Prepare sweet potatoes, onions and garlic and add to a large roasting tray. Sprinkle over the dried herbs and season with salt+pepper. Drizzle over oil* and toss everything together. Spread the veg out in an even layer and roast for 15 mins.
  2. Mix veg and add the chicken pieces. Drizzle a small amount of oil and squeeze the lemon juice over chicken and veg. Sprinkle a healthy amount of paprika (a.k.a as much as you desire). Return to the oven for 15 mins.
  3. Pour over most of the chicken stock, then roast for 10 minutes. Top up with a little more stock and cook for a further 10 minutes until the chicken is cooked through.
  4. Serve and Enjoy!
*TIP: Try placing your thumb over the top of oil to control the stream and get an even distribution of oil.

There you have it, a simply delicious and cost-effective meal – perfect for a midweek meal!

What do you enjoy making for dinners during the week? Let me know in the comments!

Until next time,

Ashleigh x


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  1. This sounds super yummy – I’m gonna definitely try it! I’d have loved to have seen an after picture of it too!

    Charlotte | x

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