Chicken, sweet potato & kale tray bake
Use a food thermometer. Wash hands, board and knife after handling raw chicken.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Here's how.
- 01
Heat the oven to 200°C. Cut the sweet potato into 2 cm cubes, toss with half the olive oil on a tray and roast for 15 minutes.
- 02
Cut the chicken into 3 cm pieces and toss with the remaining oil, the crushed garlic and the lemon juice. Add to the tray and roast for 15 minutes.
- 03
Tear the kale leaves from the stems, add them to the tray and roast for 5 minutes more, until the edges are crisp.
- 04
Check that the thickest piece of chicken reaches 74°C (165°F) before serving.
Use a food thermometer. Wash hands, board and knife after handling raw chicken.
Clear information. Better decisions.
Food safety: Poultry: verify 74°C / 165°F at the thickest point with a food thermometer. FoodSafety.gov temperature guidance.
*Time: 45 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
