Piri-piri chicken & sweet potato fry traybake

Method3 steps · about 55 min

1. 1

   Step 1: Heat the oven to 200C/180C fan/gas 6. Mix all of the spices, the honey (1 tbsp), lime (1) zest and juice, the red wine vinegar (1 tbsp), garlic (2) and olive oil (3 tbsp) together in a large bowl. Season well with salt and pepper. Toss the chicken thighs, peppers and red onion (1) in the marinade to coat. Chill for 1 hr to marinate, if you have time.

   Uses 2 tsp smoked paprika · 2 tsp cumin · 1 tsp ground coriander · 1 tsp onion granules · ½ tsp chilli flakes · 1 tbsp honey · 1 lime zested and juiced, plus extra wedges to serve · 1 tbsp red wine vinegar

2. 2

   Step 2: Arrange the chicken and veg over one side of a large baking tray. Bake for 25 mins, then tip the Strong Roots Sweet Potato Fries (500g) onto the other side of the tray and roast for another 20-25 mins until the chicken is cooked through, the veg is softened and lightly charred, and the fries are crispy.

   Roast after adding sweet potato fries · 25 minUses 1kg bone-in, skin-on chicken thighs (we used 6 large ones) · 2 red and yellow peppers sliced into thick strips · 1 red onion sliced into wedges · 500g Strong Roots Sweet Potato Fries

3. 3

   Step 3: Just before serving, gently mix the chicken and veg into the fries, so the fries soak up some sauce but don’t get soggy. Serve immediately, topped with coriander and dollops of yogurt, with some lime wedges for squeezing over, if you like.

   Uses 1kg bone-in, skin-on chicken thighs (we used 6 large ones) · 2 red and yellow peppers sliced into thick strips · 1 red onion sliced into wedges · 500g Strong Roots Sweet Potato Fries · coriander leaves to serve · Greek yogurt to serve (optional) · extra lime wedges to serve