Mexican Chicken Traybake with Sweet Potato and Chipotle Lime
Why this recipe works
- Efficient one-tray cooking: The chicken and vegetables roast together, so the marinade seasons everything while the oven does most of the work.
- Smoky, tangy depth: Chipotle sauce brings smoke and heat, while lime juice, cumin and paprika add brightness and savoury warmth.
- Caramelised vegetables, crisp chicken: A hot oven helps the sweet potato and peppers brown at the edges while the chicken skin turns golden.
Get the most out of this recipe
Adjust the heat
- For less heat: Use a little less chipotle sauce and add extra lime at the end to keep the marinade bright.
- For more heat: Add more chipotle sauce to the marinade, or finish with sliced fresh chilli before serving.
- Keep the flavour balanced: If increasing the heat, taste before serving and adjust with lime or a pinch of salt so the smoky chilli does not dominate.
Texture tips
- Use a large tray: Spread the vegetables in a single layer so they roast and caramelise rather than steam.
- Crisper chicken skin: Keep the chicken skin-side up and move the tray higher in the oven for the final few minutes if it needs more colour.
Make-ahead tips
- Prep ahead: The vegetables can be cut and the marinade mixed earlier in the day, then tossed together just before roasting.
- Reheat properly: Reheat the chicken and vegetables on a baking tray at 200°C (390°F) until piping hot, warming the tortillas separately.
- Freezer-friendly filling: Freeze the cooked chicken and vegetables without the tortillas, then defrost in the fridge before reheating.
Serving ideas
- Add freshness: Serve with shredded lettuce, avocado or a simple tomato salsa for a fresher plate.
- Good sauce options: A spoonful of soured cream, yoghurt or a limey crema works well against the smoky chipotle.
- Finish with herbs and lime: Fresh coriander and extra lime wedges sharpen the roasted flavours just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). In a large bowl, whisk together the olive oil, chipotle sauce, juice of 2 limes, ground cumin and sweet paprika. Finely grate or crush the garlic into the bowl and mix well.
- Peel the sweet potato and cut into 2 cm chunks. Cut the red onions into wedges and the red peppers into thick strips, discarding the seeds. Add the vegetables to the bowl and toss until well coated.
- Tip the vegetables onto a large baking tray and spread into an even layer. Add the chicken thighs to the bowl, turn to coat in the remaining marinade, then nestle them among the vegetables skin-side up. Roast for 35 to 40 minutes, turning the tray once, until the chicken is deeply golden and cooked through and the vegetables are tender and caramelised.
- Warm the corn tortillas in the oven for 2 to 3 minutes, or until pliable. Roughly chop the fresh coriander. Serve the traybake with the warm tortillas and scatter over the coriander.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best caramelisation, keep the vegetables in a single layer and use a large tray so they roast rather than steam.
- If the chicken is cooked but the skin needs more colour, move the tray to a higher shelf for the final 3 to 5 minutes and keep an eye on it.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the chicken is cooked until piping hot throughout with no pink at the bone.
Substitutions
- Replace Chicken thighs with Chicken drumsticks, keeping the same roasting time and checking they are cooked through.
- Replace Chipotle sauce with Harissa for a different smoky heat.
- Replace Fresh coriander with Fresh flat-leaf parsley if you prefer a milder herb finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat on a baking tray at 200°C (390°F) for 12 to 15 minutes until piping hot; warm the corn tortillas separately. Freeze the chicken and vegetables (not the tortillas) for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Mexican
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