Preheat the oven to 200 °C (180 °C fan). Peel and dice the sweet potatoes, cut the courgette and pepper into pieces and cut the red onion into wedges.
Dice the chicken breast and mix it with olive oil, sweet paprika, garlic powder, sea salt and black pepper.
Spread the sweet potatoes, courgette, pepper and red onion out on a baking tray, drizzle with olive oil and lay the rosemary on top. Roast the veg first at 200 °C for 10–15 min until lightly coloured.
Take the tray out of the oven and scatter the marinated chicken pieces between the veg. Bake at 200 °C for another 15 min until the chicken is cooked through and the veg is soft and golden brown.
Leave the bake to rest briefly. Strip the rosemary needles from the sprigs and scatter them over the tray.
Good to know
A traybake like this takes a lot of pressure off. Everything cooks away in the oven at its own pace, and at the end you have a warm, hearty meal without any fuss.
Swaps
Chicken breast → turkey breast (similar protein content, usually a little milder in flavour); sweet potato → Hokkaido squash (also brings fibre and beta-carotene); courgette → broccoli (provides more fibre and vitamin C); olive oil → avocado oil (heat-stable, mainly monounsaturated fats).
Allergens
The recipe is free from the classic major allergens such as gluten, egg and milk; good for children if mildly seasoned, and suitable in pregnancy as long as the chicken is cooked right through.
