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Smoky Chicken and Sweet Potato Traybake

Smoky Chicken and Sweet Potato Traybake

By Rose HattabaughOctober 4, 2022

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

A mix of honey, smoked paprika and orange zest deliver high-impact flavor in this ultra-easy chicken traybake. Even the knifework here is minimal—you’ll only need to trim the chicken, quarter an orange and cut the vegetables into wedges. After transferring the roasted chicken and vegetables to a platter, we combine the drippings that remain on the baking sheet with softened butter and the juice squeezed from the roasted orange. The ingredients come together into a glossy, savory-sweet sauce that will make dinner taste far more labor-intensive than it actually was.

Tip

Don’t forget to pat the chicken dry to wick away excess moisture that would prevent the honey-oil mixture from clinging while also inhibiting flavorful browning.

Ingredients
  • ¼

    cup honey

  • 2

    tablespoons extra-virgin olive oil

  • Grated zest of 1 orange, orange cut into quarters

  • 1

    tablespoon smoked paprika

  • ½ - ¾

    teaspoon cayenne pepper (optional)

  • Kosher salt and ground black pepper

  • 3

    pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • 2

    medium sweet potatoes (1 pound total), cut lengthwise into ¾-inch wedges

  • 1

    small red onion, peeled and cut into 1-inch wedges, with root end intact

  • 2

    tablespoons salted butter, cut into 2 pieces, room temperature

Step 1

Heat the oven to 475°F with a rack in the middle position. In a small bowl, whisk together the honey, oil, orange zest, paprika, cayenne (if using), 1½ teaspoons salt and 1 teaspoon pepper.

Step 2

On a rimmed baking sheet, combine the chicken, sweet potatoes and onion. Drizzle on the honey mixture and rub it into the chicken and vegetables. Arrange the chicken skin up in a single layer in the center, then arrange the vegetables in an even layer around the chicken. Place an orange quarter, cut side up, in each corner of the baking sheet. Roast until spotty brown and the thickest part of the thighs reach 175°F, 30 to 35 minutes.

Step 3

Using tongs, transfer the chicken and vegetables to a platter; tent with foil. With the tongs, squeeze the juice from the orange quarters onto the baking sheet; discard the quarters. Add the butter and whisk, scraping up any browned bits, until melted and combined with the pan juices. Taste and season with salt and pepper. Pour half of the sauce over the chicken and vegetables; serve the remainder on the side.