Chicken, Sweet Potato and Olive Traybake
Prep time: 20 mins
Cooking time: 30 mins
400g sweet potatoes, peeled and cut into chunks
2 red onions, cut into wedges
4 garlic cloves
4 chicken thighs
1 jar Amboora Preserved Lemon sauce
100g green pitted olives
- Preheat the oven to 200C / 180C fan. Add the sweet potatoes, onions, garlic and rosemary to a roasting tray and drizzle over olive oil, season generously and toss everything together. Roast for 15 mins.
- Meanwhile, add the chicken thighs to a bowl and add half the jar of preserved lemon sauce and allow to marinate for 15 mins.
- Remove the tray from the oven and give everything a good mix. Add the chicken thighs and olives to the tray and pour over the remaining preserved lemon sauce. Bake for another 15 mins, until the chicken is cooked through and crispy.
- Serve with some crusty bread and lemon wedges.