Reggae Reggae Caribbean Chicken and Sweet Potato Traybake

This traybake is perfect for an easy midweek dinner. The addition of pineapple just gives it that hit of sweetness!

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Ingredients

Preheat the oven to 220°C/200°C fan/gas mark 7.
Trim any excess skin off the chicken thighs and slash each one 3-4 times with a sharp knife, cutting through the skin and flesh to create an indent. Pop them in a bowl and pour over the whole bottle of reggae reggae jerk sauce. Mix around and set aside to marinade whilst you prepare the vegetables
Cut the sweet potatoes into thick wedges. Peel and cut the onions into wedges. Cut the peppers into chunks, removing the seeds. Scatter everything into a large roasting tray. Drizzle over the olive oil and season with salt and pepper. Toss together until the vegetables are coated in oil.
Sit the chicken thighs on top of the vegetables, spooning over any remaining marinade. Place the roasting tray in the oven and cook for 30 minutes.
Meanwhile cut up your pineapple into chunks. Roughly chop the coriander.
Remove the tray from the oven and give everything a good stir round to ensure even cooking. Scatter over the pineapple and return to the oven for a further 30 minutes until the chicken and veggies are turning golden.
Transfer the tray from the oven. Sprinkle with the chopped coriander and plate up. Enjoy!