All in One Chicken Traybake


  • 4 free range organic chicken thighs/legs
  • 2 small sweet potatoes, cut into 1/2 in slices, or chopped in small chunks
  • 2 red peppers, chopped
  • 1 red onion, roughly chopped into large wedges
  • 3 garlic cloves, crushed
  • thyme
  • 3 bay leaves, finely chopped
  • 6 sun-dried tomatoes, chopped
  • 3 tsp¬†capers
  • 70g pitted olives
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • basil
  • parsley
  • salt & pepper


  • Preheat the oven to 180C/350F/Gas 4.
  • Place the chicken thighs on a large baking sheet with the sweet potato, peppers, onion, and garlic.
  • Chop the thyme and bay leaves and add to the chicken with the sun dried tomatoes, capers and olives.
  • Drizzle the balsamic vinegar and olive oil, season with sea salt and black pepper and toss all the ingredients together. Spread the ingredients out on the tray, making sure the chicken is not covered by the vegetables and bake for 35-45 minutes until the chicken is golden and cooked through.
  • To serve, add the chopped basil and parsley and serve with steamed greens, or a side salad.