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Asian chicken and sweet potato bake

Asian chicken and sweet potato bake

We put a great spin on both the humble potato bake and the chicken dinner by combining the two, as well as adding healthier ingredients and Asian flavours. This sweet potato bake is a perfect mid-week one-pan family meal with hardly any hands-on time and a great way to include protein, carbs and nutrients, making for a balanced plate.


8 chicken thighs or drumsticks
3 sweet potatoes
4 spring onions, chopped, plus extra, sliced, to garnish
1–1½ cups chicken stock
⅓ cup soy sauce
2 cm ginger, peeled and sliced
1 tbsp honey

1. Preheat oven to 180°C.
2. Place the chicken, sweet potatoes and spring onions in an ovenproof dish. Mix 1 cup stock, soy sauce, honey and ginger and pour over.
3. Bake for 25 minutes, then baste with the juices. Add ½ cup of stock if needed. Reduce the temperature to 160°C and return to the oven. Bake for 25–30 minutes, until the chicken is cooked through.
4. Serve immediately, garnished with spring onion.

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