One-Tin Chipotle Roast Chicken and Sweet Potatoes
By OcadoLife
Published on 02 March 2023
Recipe author Tom Hunt says: “My simple, show-stopping recipe for blowout weeknight meals and special dinners.” Looking for more traybake recipes? Look no further.Time and servings
1 hr 30 minsTotal time
6Servings
10 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 50ml extra virgin olive oil, for the marinade
- 2 organic limes, zested and juiced, for the marinade
- 2 large garlic cloves, crushed, for the marinade
- 1 tsp ground cumin, for the marinade
- 1 tsp ground coriander, for the marinade
- 1 tsp sugar, for the marinade
- 50g fresh coriander, stems finely chopped, leaves to serve, for the marinade
- 2 tsp of chipotle paste, (we used Cool Chile Chipotle Adobo Mexican Chilli Paste), for the marinade
- 2kg organic whole chicken (we used daylesford), or any size from 1.5kg
- 2 x 400g tins chopped tomatoes
- 6 spring onions, roughly chopped, including green tops
- 175g piquillo peppers, halved (we used Fragata Pimiento Piquillo Peppers)
- 2 tsp of chipotle paste
- 3 sweet potatoes, quartered
- 1 tub soured cream, to serve
- 1 pack of tortillas (we used the gluten-free cool chile corn tortillas taco wraps)
Method
Step 1
Mix the marinade ingredients plus 1½ tsp salt together in a large bowl, add the chicken and turn until coated. Cover and put in the fridge to marinate for 3 hrs, or overnight.Step 2
Preheat oven to 220°C/200°C fan/gas 7.Step 3
Put the tomatoes in a large roasting tin. Mix in two-thirds of the spring onions, the peppers and the chipotle paste. Scatter over the sweet potato pieces and put the marinated chicken on top. Roast for 20 mins, then reduce the heat to 170°C/150°C fan/gas 3.5 and cook for 1 hr.Step 4
Serve topped with the reserved spring onions and coriander leaves, and with sour cream and warm tortillas on the side if you wish.