Ginger and lime chicken turns sweet potatoes into a full oven dinner

Start the sweet potatoes first, then add seasoned chicken and vegetables for a meal that needs little attention once it is roasting.

Sweet potatoes need a head start, while boneless chicken thighs join them later with onion and sweet pepper. Use a large shallow roasting tin so the ingredients are spread out rather than piled deeply.

Ingredients

• 600g sweet potato, cubed
• 800g boneless, skinless chicken thighs
• Vegetable oil, salt and black pepper
• Fresh ginger, garlic, thyme, paprika and lime zest
• 1 onion, 1 sweet pepper and lime juice

Method

Heat oven to 220°C (200°C fan). Toss sweet potato with oil, salt and pepper; roast 15–20 minutes. Coat chicken with remaining oil, ginger, garlic, thyme, paprika and lime zest. Add chicken, onion and pepper to the tin and roast 25–30 minutes.

Check several thickest pieces with a food thermometer: chicken must reach 74°C/165°F. Finish with lime juice and herbs.

Food safety: Keep raw chicken and its utensils away from ready-to-eat foods. Refrigerate leftovers promptly, use within three days and reheat to 74°C. See FoodSafety.gov and USDA guidance.

Editor’s note: Original recipe, not kitchen-tested; timing estimates do not replace temperature checks.