Chicken and Sweet Potato Tray Bake
One-tray roast with chicken thighs, sweet potatoes and onion for a cheap family meal.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 70g carbs · 10g sugars · 12g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Sainsbury's, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Morrisons |
|---|---|---|
| Chicken thighspack 1kg · use 800g | £2.99£0.30 per 100g | £3.40£0.34 per 100g |
| Sweet potatoesuse 800g | £1.191kg · £0.12 per 100g | £1.191kg · £0.12 per 100g |
| Red onionpack 1kg · use 200g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Olive oiluse 2 tbsp | £5.75500ml · £1.15 per 100ml | £7.001L · £0.70 per 100ml |
| Paprikanot compared | £1.00 | – |
| Basket total (full packs) | £10.88 | £12.54 |
| Cost of what this recipe uses | £3.88 | £4.08 |
| Per serving | £0.97 | £1.02 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Paprika.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200°C (180°C fan). Line a large roasting tray with parchment paper. 5 minutes
- Peel and chop the sweet potatoes into even-sized chunks, about 2cm in diameter. Weigh out 800g and place them in a large bowl. Peel and chop the red onion into large chunks, about 2cm in diameter. Weigh out 200g and add to the bowl with the sweet potatoes. 10 minutes
- Drizzle the sweet potatoes and onions with 2 tbsp of olive oil and 1 tsp of paprika. Season with salt and black pepper to taste. Toss the mixture gently to ensure the sweet potatoes and onions are evenly coated. 2 minutes
- Spread the sweet potato and onion mixture evenly over the prepared roasting tray. Place the chicken thighs on top, ensuring they are spread out evenly. Season the chicken with salt and black pepper to taste. 5 minutes
- Roast in the preheated oven for 40-45 minutes, or until the chicken is golden and cooked through (no pink remains in the centre), and the sweet potatoes are tender and slightly caramelised. 45 minutes
- Remove the tray from the oven and let the chicken and sweet potatoes rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender. 5 minutes
- Serve the chicken and sweet potatoes hot, with any juices from the tray. You can also serve with a side of steamed greens or a simple green salad. 5 minutes
Tips
- To make this recipe more budget-friendly, you can use chicken drumsticks instead of thighs, or swap the red onion for shallots.
- To batch-cook this dish, prepare the sweet potato and onion mixture and the chicken as described, then divide them into individual portions and freeze on separate trays. Once frozen, transfer the portions to a freezer bag or container. To reheat, place a portion on a baking tray, cover with foil, and reheat in the oven at 180°C (160°C fan) for 25-30 minutes, or until steaming hot throughout.
- To ensure food safety, always cool the leftovers and place them in the fridge or freezer within 1-2 hours of cooking. Eat fridge leftovers within 48 hours (2 days), and reheat only once, until steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken thighs · about 200g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: One-pan chicken, potatoes and veg, Chicken Stroganoff, Jerk chicken with rice and peas. - Sweet potatoes · about 1.2kg left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Potato, Beef and Ale Pie. - Red onion · about 800g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Olive oil · about 472ml left
Keeps for months in the cupboard once sealed. Use it in: Beef & Potato, Family Sunday Roast, Lentil and Vegetable Stew. - Paprika · about 45g left
Keeps for months in the cupboard once sealed.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).