Mexican Chicken Traybake
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
4 people
-
Calories
607 kcal
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Course
Main Course
Mexican Chicken Traybake
Report
Fabulous crispy skinned roast chicken thighs and legs coated in a delicious Mexican style marinade together with roasted sweet potatoes, peppers and onions, this Mexican Chicken Traybake is so unbelievably simple to make but utterly delicious. Prepared in just 10 minutes and left to do its thing in the oven this easy one pan chicken recipe is ideal for busy evenings!
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Ingredients
Mexican Chicken Marinade
- 2 teaspoons cumin seeds
- 4 teaspoons smoked paprika
- 1 teaspoon dried chilli flakes
- 3 cloves garlic crushed or grated
- 2 tablespoons olive oil
- Juice of 2 limes (plus extra limes for serving - optional)
- salt and pepper to taste
Mexican Chicken Traybake
- 1 kg chicken thighs and / or legs (skin on, bone in)
- 1 large sweet potato (roughly 750g/1.5lb)
- 1 red (bell) pepper cut into large chunks
- 1 yellow (bell) pepper cut into large chunks
- 1 red onion cut into 8 wedges
- 2 tablespoons fresh coriander (cilantro) roughly chopped
- Guacamole / sour cream / salsa to serve (optional)
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Instructions
- Place all the marinade ingredients in a large bowl and mix together. Add the chicken thighs and/or legs and turn to coat in the marinade. Leave to marinate for 10 minutes or up to 2 hours (longer if you have the time – see note).
- Meanwhile preheat the oven to 220C / 200C fan / gas mark 7 / 425F and prepare the vegetables.
- Place all the prepared vegetables (sweet potatoes, peppers, red onion) in a large roasting tray. Add the marinated chicken and any extra marinade from the bowl and mix everything together thoroughly to ensure all the ingredients are coated in the marinade.
- Roast in the oven for 45 minutes. (If you have the time, give everything a good stir and baste the chicken with the juices after the first 25 minutes and then continue to roast for the remaining 20 minutes.)
- Serve sprinkled with fresh coriander (cilantro) and with all your Mexican favourites such as guacamole, sour cream, salsa, extra limes etc.
Notes
- If you are just marinating the chicken for 10 minutes or so, you can leave the chicken to marinade at room temperature but if you are marinating for a longer time cover the bowl and return to the fridge until needed.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
607kcal
(30%)
Carbohydrates
19g
(6%)
Protein
36g
(72%)
Fat
43g
(66%)
Saturated Fat
10g
(50%)
Cholesterol
208mg
(69%)
Sodium
196mg
(8%)
Potassium
827mg
(24%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
6945IU
(139%)
Vitamin C
105.8mg
(118%)
Calcium
65mg
(7%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 19g | 6% |
| Protein | 36g | 72% |
| Fat | 43g | 66% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 208mg | 69% |
| Sodium | 196mg | 8% |
| Potassium | 827mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6945IU | 139% |
| Vitamin C | 105.8mg | 118% |
| Calcium | 65mg | 7% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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