Fabulous crispy skinned roast chicken thighs and legs coated in a delicious Mexican style marinade together with roasted sweet potatoes, peppers and onions, this Mexican Chicken Traybake is so unbelievably simple to make but utterly delicious. Prepared in just 10 minutes and left to do its thing in the oven this easy one pan chicken recipe is ideal for busy evenings!
Course Main Course
Cuisine Fusion, Mexican
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Eb Gargano
Mexican Chicken Marinade
1teaspoondried chilli flakes
3clovesgarliccrushed or grated
Juice of 2 limes(plus extra limes for serving - optional)
Place all the marinade ingredients in a large bowl and mix together. Add the chicken thighs and/or legs and turn to coat in the marinade. Leave to marinate for 10 minutes or up to 2 hours (longer if you have the time – see note).
Meanwhile preheat the oven to 220C / 200C fan / gas mark 7 / 425F and prepare the vegetables.
Place all the prepared vegetables (sweet potatoes, peppers, red onion) in a large roasting tray. Add the marinated chicken and any extra marinade from the bowl and mix everything together thoroughly to ensure all the ingredients are coated in the marinade.
Roast in the oven for 45 minutes. (If you have the time, give everything a good stir and baste the chicken with the juices after the first 25 minutes and then continue to roast for the remaining 20 minutes.)
Serve sprinkled with fresh coriander (cilantro) and with all your Mexican favourites such as guacamole, sour cream, salsa, extra limes etc.
If you are just marinating the chicken for 10 minutes or so, you can leave the chicken to marinade at room temperature but if you are marinating for a longer time cover the bowl and return to the fridge until needed.Nutrition information is approximate and meant as a guideline only.