Mexican Chicken and Sweet Potato Tray Bake
Combining all the spice and vibrancy of Tex-Mex fare without any of the heaviness, this colourful roasted chicken and vegetable dish fills up hungry hordes with satisfying, smoky flavour.
Recipe
1
Prepare Vegetables
Preheat oven to 220°C fan-forced. Halve sweet potato, then cut into 1cm-thick slices. Remove husks and silks from corn cobs and cut each cob into thirds. Cut onion into thin wedges.
2
Roast Vegetables
Place vegetables in a large bowl. Add olive oil and toss to coat. Add cumin and coriander spice blend and ½ the smoked paprika, season with salt and pepper and mix well to coat vegetables in spices. Spread vegetables out in a single layer on a large baking tray lined with baking paper. You can use two trays, if necessary. Scatter over tomatoes and roast for 20 minutes or until browned and tender.
3
Marinate Chicken
Meanwhile, halve chicken thighs and place in a bowl. Crush garlic. Juice 1 lime. Add garlic, ½ the lime juice and remaining smoked paprika to the bowl with salt and pepper and stir to combine. Set aside to marinate until vegetables are ready.
4
Roast Chicken
Once vegetables are tender, place chicken on top and pour over any marinade. Return tray to oven to bake for a further 10 minutes or until chicken is cooked through.
5
Make Sour Cream Sauce
Meanwhile, place sour cream and remaining lime juice in a bowl and stir to combine. Season with salt and pepper and add enough water to thin to a drizzling consistency. Pick coriander leaves from their stems and cut remaining lime into wedges.
6
Plate Up
Divide chicken and vegetables between plates and drizzle over any pan juices. Sprinkle with coriander leaves, jalapeño chilli and serve with sour cream sauce and lime wedges.