Mains · Finnish

Chicken and sweet potato traybake

Name: Chicken and sweet potato traybake
Cook time: 75 min
Total time: 75 min
Yield: 5 servings
Cuisine: Finnish
Ingredients: 1 pkt Vikkelät chicken thin cutlets 600 g · lightly salted; 5 small sweet potatoes 1.3 kg; 3 garlic cloves; 1 small lemon; 1 tbsp extra virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 bag organic rucola (arugula) à 65 g; 1 pot of (flat-leaf) parsley; 0.5 dl extra virgin olive oil; 1 tbsp liquid honey; 1 tbsp lemon juice; 1 tsp grated lemon zest; 0.25 tsp salt; 0.25 tsp black pepper

Chicken and sweet potato traybake contains plenty of colorful and wholesome vegetables. The entire meal roasts conveniently on a single baking sheet.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Put the ingredients for the lemon-parsley dressing into the bowl of an immersion blender and puree until smooth. You can use the herbs along with their stems. Toss the chicken with 2 tbsp of the dressing and leave the chicken at room temperature to marinate. Move the rest of the dressing to the refrigerator.
2
Wash the sweet potatoes thoroughly and dry their surface. Cut them into about one-centimeter thick slices. Peel the garlic cloves and slice the lemon.
3
Mix the oil, salt, and pepper. Toss the sweet potatoes and garlic in the oil mixture and spread them onto a baking sheet lined with parchment paper.
4
Bake in a 225-degree oven for about 15 minutes. Lower the oven temperature to 200 degrees. Add the chicken and lemon slices to the baking sheet and continue baking for another 20-25 minutes, until the chicken is cooked through.
5
Remove the roasted garlic cloves from the baking sheet and finely chop them with a knife. Mix the garlic into the lemon-parsley dressing.
6
Add the rucola to the baking sheet and serve with the dressing.

Main courses