Paprika & Onion Traybake

Paprika & Onion Traybake

Paprika & Onion Traybake

Prep Time
10 Minutes
Cook Time
40 Minutes
A super easy tasty chicken tray bake for midweek dinner
  • 4 skinless and boneless chicken thighs, cut into quarters

  • 1 large, sweet potato, peeled and cut into chunks

  • 1 red onion, cut into 8 wedges

  • 1 yellow pepper, cut into large chunks

  • 1 large tomato, cut into 8 pieces

  • 1 tablespoon olive oil

  • 1 tablespoon runny honey

  • Juice of 1 lime

  • 2 teaspoons Schwartz Paprika and Onion Chicken Seasoning

  • 225 millilitres (8 fluid ounce) sour cream

  • Handful coriander and mint, chopped roughly

  • 1 tablespoon fresh pomegranate seeds.

  • Fresh salad to serve

Cooking tip
  1. substitute the chicken with aubergine chunks. Toss in the oil, honey and lime juice. Sprinkle over the Schwartz Paprika and onion seasoning and roast for 15 minutes before Turning everything to brown all sides. Delicious served with brown rice and the sour cream sauce.


  • 1 Heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Put the chicken, sweet potato, onion, peppers and tomatoes in a bowl. Add the olive oil, runny honey, and lime juice and toss together to coat. Sprinkle over this Schwartz Paprika and Onion Chicken Seasoning. Toss together again and lay on a flat baking tray in a single layer. 
  • 3 Place in the preheated oven for 20 minutes. Turn everything after 20mins and then continue to cook for another 20mins. 
  • 4 Meanwhile mix the sour cream, chopped coriander and mint in a small bowl. Season with salt and sprinkle over fresh pomegranate seeds. 
  • 5 Serve the cooked chicken tray bake with a big salad and garnish with the sour cream.