Directions:
Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Meanwhile, place the chopped sweet potatoes, peppers and onions in a very large roasting pan / sheet pan. The pan should be big enough to ensure all the veggies are in a single layer with a bit of room. (If the pan is too small the veggies won’t roast properly!)
Drizzle 2 tablespoons olive oil over the vegetables, scatter over 2 teaspoons of smoked paprika and the thyme, then sprinkle over a little salt and pepper. Turn the veggies to ensure they are evenly coated (I find it easiest to do this with my hands, but you can use a large spoon if you prefer.) Then rearrange the veggies back into a single layer.
Place the pan in the oven and roast the vegetables for 10 minutes.
Meanwhile, place the remaining 1 tablespoon of oil, 2 teaspoons of smoked paprika and some more salt and pepper in a large bowl. Stir to combine, then place the chicken breasts in the bowl and turn them in the oil/paprika mixture until they are well coated.
When the 10 minutes are up, remove the pan from the oven, and give the veggies a good stir, then rearrange the veggies back into a single layer. Place the 4 chicken breast fillets in amongst the veggies, so the chicken breasts are touching the pan (and not on top of the veggies).
Place the pan back in the oven and roast for a further 15-20 minutes, or until the chicken breasts are completely cooked all the way through (see Note 1.)
Garnish with more sprigs of thyme (optional) and serve with a green side salad.
Notes
If you are at all unsure whether the chicken is cooked or not, cut through the thickest part of the biggest chicken breast and check there is no pink. If you find any pink, uncooked chicken, return the whole pan to the oven for 2-3 minutes and check again.
Suitable for freezing.
I await your comments! Enjoy!
