Mexican-style chicken traybake with sweet potato, capsicum, olives

Traybake meals are often popular because they’re almost foolproof – even the worst cook will get a traybake right! These roasted chicken pieces covered in a delicious Mexican-inspired marinade go really nicely with roast sweet potato or pumpkin, red onion and green olives.

What makes this recipe a stand out is that it only uses one pan. If you’re the chief dishwasher in your household, a one-pot or one-pan meal is always welcome when it comes to clean-up later on.

Serves 4

Ingredients

MARINADE

• 2 tsp cumin seeds
• 4 tsp smoked paprika
• 1 tsp dried chilli flakes
• 3 cloves garlic, crushed or grated
• 2 tbsp olive oil
• 2 limes, juiced, plus extra lime wedges for serving
• Salt and pepper, to taste

TRAYBAKE

• 1kg chicken thighs and/or legs (skin on, bone-in)
• 1 large sweet potato
• 1 yellow capsicum, cut into large chunks
• 1 red onion, cut into wedges
• 140g large green olives, pitted
• Fresh rocket, for serving

Method

1. Place all marinade ingredients in a large bowl and mix them together. Add chicken thighs and/or legs and turn to coat in the marinade. Leave to marinate for 10 minutes or up to 2 hours.
2. Meanwhile preheat oven to 220C. Prepare vegetables.
3. Place all prepared vegetables in a large roasting tray. Add marinated chicken and any extra marinade from the bowl and mix everything together thoroughly to ensure all ingredients are coated in the marinade.
4. Roast in the oven for 25 minutes. Give everything a good stir and baste the chicken with the juices, then continue to roast for a further 20 minutes.
5. Serve sprinkled with fresh rocket and extra lime wedges. You might also like to add guacamole and sour cream.