One Tray Smoky Chicken Breasts, Potatoes & Peppers
This one-tray chicken dinner is the kind of midweek magic we all need. Using chicken breasts keeps it light and speedy, while a smoky, zesty marinade brings all the flavour with barely any effort. The potatoes roast beneath, soaking up those gorgeous juices, while the peppers and tomatoes add colour and sweetness. Everything cooks together in the same tray, meaning minimal washing-up and maximum reward.
Sarah Butler
Sarah Butler
Recipe - SuperValu Online
One Tray Smoky Chicken Breasts, Potatoes & Peppers
Prep Time20 Minutes
Servings4
Cook Time40 Minutes
Ingredients
4 chicken breasts
500g baby potatoes
2 peppers
1 courgette
1 onion
4 cloves garlic for chicken and 2 cloves for marinade
200g cherry tomatoes
1 1/2 teaspoons smoked paprika
25g light brown soft sugar
1 lime
1 teaspoon dried chilli flakes
4 tablespoons olive oil
1/2 bunch fresh parsley
1 red chilli
Directions
Ingredients
Chicken & Vegetables
- 4 chicken breasts
- 500g baby potatoes, thickly sliced
- 2 peppers (1 red, 1 yellow), thickly sliced
- 1 courgette, thickly sliced
- 1 onion, halved
- 4 cloves garlic, whole
- 200g cherry tomatoes
Marinade
- 1½ tsp smoked paprika
- 25g light brown soft sugar
- Zest and juice of 1 lime
- 1 tsp dried chilli flakes
- 2 garlic cloves, chopped
- 4 tbsp olive oil
- ½ bunch fresh parsley, chopped
- 1 red chilli, deseeded and chopped (optional)
- Salt and pepper
Method
- Combine all the marinade ingredients in a bowl and mix well. Coat the chicken breasts in the marinade, cover and chill for 20 minutes.
- Tip the potatoes into a large roasting tray with a drizzle of oil and a pinch of salt.
- Roast for 20 minutes, then remove the tray from the oven.
- Place the chicken breasts on top of the potatoes and scatter the peppers, courgette and onion around.
- Spoon over any leftover marinade.
- Return the tray to the oven and roast for 20 minutes.
- Add the cherry tomatoes to the tray and roast for a final 10 minutes.
- Scatter over chopped parsley and season with salt and pepper.
20 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Recipe
Ingredients
Chicken & Vegetables
- 4 chicken breasts
- 500g baby potatoes, thickly sliced
- 2 peppers (1 red, 1 yellow), thickly sliced
- 1 courgette, thickly sliced
- 1 onion, halved
- 4 cloves garlic, whole
- 200g cherry tomatoes
Marinade
- 1½ tsp smoked paprika
- 25g light brown soft sugar
- Zest and juice of 1 lime
- 1 tsp dried chilli flakes
- 2 garlic cloves, chopped
- 4 tbsp olive oil
- ½ bunch fresh parsley, chopped
- 1 red chilli, deseeded and chopped (optional)
- Salt and pepper
Method
- Combine all the marinade ingredients in a bowl and mix well. Coat the chicken breasts in the marinade, cover and chill for 20 minutes.
- Tip the potatoes into a large roasting tray with a drizzle of oil and a pinch of salt.
- Roast for 20 minutes, then remove the tray from the oven.
- Place the chicken breasts on top of the potatoes and scatter the peppers, courgette and onion around.
- Spoon over any leftover marinade.
- Return the tray to the oven and roast for 20 minutes.
- Add the cherry tomatoes to the tray and roast for a final 10 minutes.
- Scatter over chopped parsley and season with salt and pepper.
