Chicken, Rosemary and Sweet Potato Tray Bake

With a Lemon Hummus Cream. A healthy and appetising recipe.

Ingredients


  • ingredients for potato bake:
  • 8 chicken thighs
  • 1 large sweet potato (peeled and diced)
  • 1.50 red onions (peeled and cut into wedges)
  • 1 inch fresh ginger (chopped)
  • 0.50 red chilli (finely sliced)
  • 3 rosemary sprigs
  • 1 tblsp honey
  • 3 tblsp oilve oil
  • salt and pepper
  • 1 lemon (juice)
  • ingredients for hummus:
  • 400 g tinned chickpeas (drained and rinsed)
  • 1 lemon (juice)
  • 1 tblsp caster sugar
  • olive oil
  • blended sesame oil
  • 1 garlic clove (crushed or chopped)
  • 2 tblsp crème fraiche

Method

  1. For the Potato Bake: Pre heat oven to 180°C. Place the chicken thighs in a casserole / roasting tray. Add the prepared vegetables and herbs. Drizzle with honey and squeeze lemon over. Season, mix well and bake for 20 min.
  2. For the Hummus: Place the lemon juice and sugar in a small saucepan and cook until slightly syrupy.
  3. Blend the chickpeas in a food processor with the crushed garlic, lemon syrup, olive oil until well combined. Add crème fraiche, salt and pepper and blend until well combined.




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