Serve up an easy one-pan traybake of piri-piri chicken with sweet potatoes and broccoli. As well as being simple to make, it delivers three of your 5-a-day
- 3 large sweet potatoes (about 900g), peeled and cut into large chunks
- oil, for drizzling
- 6-8 chicken thighs, skin left on
- 2 red onions, cut into wedges
- 25g sachet piri-piri spice mix (or a mild version, if you like)
- 300g long-stem broccoli
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a very large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. Roast for 40 mins, stirring everything halfway through. Add the broccoli to the tin, drizzle with a little oil and season, then roast for 10-15 mins more.
- STEP 2
Remove the chicken, onions and broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices and spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken and onions and serve from the tin in the middle of the table
Brined roast chicken
Prep a brine using garlic and onion powder and brine your roast chicken in advance for more flavourful, tender meat. Use leftovers in your favourite dishes
Smoky roast chicken
Add 1 tsp each smoked paprika and dried oregano to the brine mix, and put a halved lemon into the cavity of the chicken before roasting.
Classic roast chicken
Add the zest of 1 lemon and 1 tbsp thyme leaves to the brine. Cut the zested lemon in half and put inside the cavity of the chicken before roasting.
Strip the chicken meat from the bones. Fry 1 sliced jalapeño, 2 chopped garlic cloves and 1 chopped onion in a pan with oil until soft. Mix in the chicken, ½ tsp ground cumin and a handful of leafy greens. Cook until the greens wilt and the chicken is heated through. Spread inside corn tortillas and top with grated cheddar. Fold into half-moons and dry-fry each side until golden and the cheese melted.
- 1 large chicken (about 1.7kg)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp light brown soft sugar
- 2 tbsp vegetable oil
- STEP 1
Pat the chicken dry with kitchen paper and remove any string before placing it in a roasting tin. Use a pestle and mortar to grind together the garlic powder, onion powder, sugar, 2 tbsp sea salt flakes and ½ tsp finely ground black pepper. Sliding your hands under the skin from the neck and around the breasts, carefully separate the skin from the meat of the chicken. Spread the brine all over, rubbing it underneath the skin and inside the cavity. Chill, uncovered, for at least 12 hrs, or up to 24 hrs if you have time. Remove from the fridge 1 hr before cooking, and brush off any remaining brine from the skin so it doesn’t burn. Rub the vegetable oil all over.
- STEP 2
Heat the oven to 220C/200C fan/ gas 7. Roast the brined chicken for 15-20 mins, then baste with the juices in the pan. Reduce the heat to 180C/160C fan/gas 4 and cook for a further 1 hr-1 hr 15 mins until cooked through. The juices should run clear and a meat thermometer inserted should read 75C. Remove the chicken from the tin and rest for at least 10-15 mins before serving.