Easy Chicken Tray bake


Serves 4



600g Sweet potatoes
2 Red onions, cut into wedges
8 Chicken thighs
3tbsp Olive oil
A generous pinch of Cornish Sea Salt Really Garlicky
200g Tenderstem broccoli


For even crispier chicken skin, fry the chicken skin side down in a pan until golden before adding to the roasting tin.


  • Preheat oven to 200°C (180°C fan). Peel the sweet potatoes and cut into thick slices; peel and chop the onions into wedges. Add the vegetables and chicken to a large roasting pan with 2tbsp olive oil, toss well to coat everything, then arrange in a single layer (make sure the chicken thighs are skin-side up).  Season well with Really Garlicky Sea Salt. Cook for 40-45 minutes, until the chicken is golden, and turning the vegetables once during cooking.
  • Toss the tenderstem broccoli in the remaining 1tbsp oil and add to the roasting tin, return tin to the oven for 10-15minutes until the broccoli is beginning to char and the chicken is cooked.

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