Latin Chicken Traybake with Sweet Potato, Peppers and Lime
Why this recipe works
- Layered marinade: Aji amarillo brings fruity chilli warmth, while lime, garlic and cumin add brightness, savouriness and depth.
- Efficient roasting: The sweet potato and peppers start first, giving them time to soften before the chicken finishes roasting above them.
- Good texture balance: Juicy chicken, crisp-edged skin and tender roasted vegetables make the traybake feel complete without extra sides.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce the aji amarillo paste slightly and add more lime at the end to keep the dish bright.
- For more heat: Add a little extra aji amarillo paste to the marinade, tasting carefully as the chilli flavour becomes more pronounced after roasting.
Ingredient notes
- Aji amarillo paste: Aji amarillo is a yellow chilli paste often used in Peruvian cooking; it gives fruitiness and gentle heat rather than sharp chilli intensity.
- Chicken choice: Bone-in, skin-on thighs suit this method because they stay juicy during high-heat roasting and give the tray more flavour.
Common mistakes
- Crowding the tray: Keep the vegetables in a single layer so they roast rather than steam; use a second tray if needed.
- Over-colouring under the grill: If finishing the chicken skin under the grill, watch closely because the lime and chilli marinade can catch quickly.
Make-ahead tips
- Prep ahead: The vegetables can be cut and the marinade mixed in advance, then combined just before roasting.
- Reheat well: Reheat leftovers on a baking tray at 200°C (390°F) until piping hot, then finish with fresh lime to revive the flavour.
- Freezer-friendly: Cooked portions can be frozen once cool, then defrosted overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). In a large bowl, whisk together the olive oil, aji amarillo paste, finely grated garlic, the zest and juice of 1 lime, and the ground cumin.
- Peel the sweet potato and cut into 2.5 cm chunks. Cut the red peppers into thick strips and the red onion into wedges, then toss the vegetables through half the marinade.
- Tip the vegetables onto a large baking tray and spread into an even layer. Roast for 15 minutes to give them a head start.
- Toss the chicken thighs with the remaining marinade. Nestle the chicken among the vegetables, skin-side up, and roast for 25 to 30 minutes until the chicken is deeply golden and cooked through and the sweet potato is tender.
- Cut the remaining lime into wedges. Scatter over the coriander, squeeze over a little lime to taste, and serve straight from the tray with the remaining wedges for squeezing.
Recipe notes
Tips
- For the best caramelisation, keep the tray in a single layer; if it looks crowded, use two trays and swap shelves halfway through.
- If the chicken is cooked but the skin needs more colour, grill for 2 to 3 minutes, watching closely so it does not burn.
Substitutions
- Replace Chicken thighs with Chicken drumsticks, adding 5 to 10 minutes to the roasting time if needed.
- Replace Lime with Lemon for a slightly softer, less punchy citrus flavour.
- Replace Aji amarillo paste with Harissa for a different, warmer style of mild heat.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat on a baking tray at 200°C (390°F) for 12 to 15 minutes until piping hot; add a squeeze of lime after reheating. Freeze 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: Latin American
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