Chicken & Vegetable Tray Bake

MARINADE
½ cup lemon juice
4 cloves garlic, crushed
2 tbsp honey or maple syrup
1 tbsp Spice Fusion Spanish Spice blend
1 tbsp olive oil
½ tsp each salt and cracked pepper

1 kg chicken pieces
2 medium sweet potatoes, peeled and cut into chunks
1-2 red onions, quartered
½-1 cup chicken stock
250g cherry tomatoes
1 cup frozen peas
Fresh oregano, for garnish (optional)

Mix marinade ingredients in a bowl, then add chicken and toss to coat.
If you have the time, marinate for 24 hours, otherwise proceed to next step.
Preheat oven to 180°C.
Place sweet potato, onion and chicken in a greased oven-proof baking dish/tray.
Pour over the chicken stock and marinade from the bowl.
Bake for 30 minutes, basting occasionally, then scatter over cherry tomatoes
and peas and bake for around 15-20 minutes or until chicken is golden and sweet
potato is tender.
Remove from oven, garnish with fresh oregano, if using.

MARINADE
½ cup lemon juice
4 cloves garlic, crushed
2 tbsp honey or maple syrup
1 tbsp Spice Fusion Spanish Spice blend
1 tbsp olive oil
½ tsp each salt and cracked pepper

1 kg chicken pieces
2 medium sweet potatoes, peeled and cut into chunks
1-2 red onions, quartered
½-1 cup chicken stock
250g cherry tomatoes
1 cup frozen peas
Fresh oregano, for garnish (optional)

Mix marinade ingredients in a bowl, then add chicken and toss to coat.
If you have the time, marinate for 24 hours, otherwise proceed to next step.
Preheat oven to 180°C.
Place sweet potato, onion and chicken in a greased oven-proof baking dish/tray.
Pour over the chicken stock and marinade from the bowl.
Bake for 30 minutes, basting occasionally, then scatter over cherry tomatoes and peas
and bake for around 15-20 minutes or until chicken is golden and sweet potato is tender.
Remove from oven, garnish with fresh oregano, if using.