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Sweet potato chicken traybake with zesty coriander chutney

Sweet potato chicken traybake with zesty coriander chutney image
Difficulty Easy
Preparation 10 min
Cooking 50 min


4 servings
    • 1   kg
    • 2   tbsp
    • 1,5   tbsp
    • 1   tsp
    • 0,5   tsp
    • 0,5   tsp
    • 500   g
    • 1  
  • To serve

    • 2   tbsp
    • 80   g
  • For the quick chutney

    • 30   g
    • 0,5   tbsp


    1. Preheat the oven to 200C, fan 180C, gas 6. Put the chicken thighs, skin-side up, into a large roasting tin and season well. Mix together the oil and spices for punch and brush half the mixture over the chicken. Bake in the oven for 20 minutes.

    2.Toss the sweet potato and onion wedges with the remaining spiced oil and season. Nestle into the tray alongside the chicken, baste everything well and bake for another 25-30 minutes until the veg is nicely charred and the chicken cooked through.

    3. Meanwhile, blitz together the ingredients for the chutney with 1 tablespoon of water.

    4. Once the chicken is done, serve with the chutney for kick and yogurt drizzled on top. Sprinkle over the pomegranate seeds for colour to finish.