Roast Chicken and Sweet Potatoes Tray Bake Recipes


  • 2 red onions, thickly sliced
  • 4 sweet potatoes, scrubbed and cut into wedges
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp thyme leaves
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts, cut into large chunks
  • 100g 0% fat Greek yoghurt
  • 1 tbsp finely chopped chives


Calories columnFat columnSaturates columnSugars columnSalt column
454 per serving
23% %GDA
9g per serving
13% %GDA
2g per serving
10% %GDA
16g per serving
18% %GDA
0.70g per serving
12% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Place the onions and sweet potatoes into a shallow sided baking tray. Pour the half the oil, cumin, coriander and 1 tbsp thyme over the top and toss until coated.

  3. Pour the remaining oil into a large bowl then add the rest of the cumin and coriander and 1 tsp thyme and season with black pepper. Stir around then add the chicken and toss until coated in the spices.

  4. Set the chicken on to the tray and place in the oven to bake for 25-30 minutes until the chicken is cooked through and the sweet potato tender.

  5. Meanwhile, tip the yoghurt into a bowl. Add the chives and black pepper and stir together.

  6. Divide the chicken and potatoes between serving plates, top with the rest of the thyme and serve with a spoonful of yoghurt.