Special Diet

Chicken, Red Pepper and Sweet Potato Roast

cook 30 mins
Tags: Gluten free
  • 3 red peppers, deseeded and cut into wedges
  • 400 g (13 oz) sweet potatoes, peeled and cut into wedges
  • 2 red onions, cut into wedges
  • 8–10 thyme sprigs
  • 4 garlic cloves
  • 3 tablespoons olive oil
  • 4 chicken breasts
  • salt and pepper
  • Place the peppers, sweet potatoes and onions in a large roasting tin with the thyme and garlic.
  • Season well with salt and pepper and drizzle with 2 tablespoons of the oil, then roast in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 10 minutes.
  • Meanwhile, heat the remaining oil in a frying pan or griddle pan over a medium heat and cook the chicken breasts for 4–5 minutes on each side until golden.
  • Remove the roasting tin from the oven, toss the vegetables, then nestle the chicken breasts among them and roast for a further 15 minutes, or until the chicken is cooked through.
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