Peanut Chicken Traybake

Everybody loves a traybake because they are easy, healthy and very tasty. Imagine a creamy peanut sauce, drizzled over spicy and crispy chicken thighs, with roasted veg… say hello to our Peanut Chicken Traybake.

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Preheat oven to 180°C/ 375°F.
Add baby potatoes, sweet potato, bell pepper, red onion and chicken thighs to a large baking tray, then add olive oil, smoked paprika, cayenne pepper, salt and pepper. Mix until coated all over, add in your lime, then bake for 45 mins, or until chicken is cooked through and skin turns crispy.
Meanwhile, in a bowl, mix together creamy peanut sauce.
Once baked, remove traybake from oven and drizzle peanut sauce over chicken thighs, although you can drizzle over the rest of the vegetables if you wish, as well as, basting juices from the traybake over the chicken thighs, then pop back in oven for 2-3 mins.
Remove from oven and garnish with chopped peanuts, red chillies and coriander.

Nutritional Info

Serves 4
Cals- 610
Carbs – 20g
Protein – 36g
Fat – 43g


Serves 4

For the traybake:

  • 350g of baby Potatoes
  • 1 sweet potato - peeled.
  • 750g of skin-on, bone in chicken thighs (swap for skinless to reduce fat content).
  • 2 red onions - chopped in half.
  • 2 bell peppers - chopped.
  • 2 tbsp of extra virgin olive oil.
  • 1 lime - cut in half.
  • Salt and pepper, to taste.
  • 1/2 tbsp of smoked paprika.
  • Tsp of cayenne pepper.
  • 2 red chillies, thinly sliced.
  • 30g of chopped peanuts, to garnish.
  • A handful of fresh coriander.

For the Peanut Sauce:

  • 4 tbsp of peanut butter.
  • Tbsp of soy sauce.
  • Juice of 1 lime.
  • 100ml of light coconut milk.

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