BBQ-Spiced Chicken Traybake
with Apple, Sweet Potatoes & Brussels Sprouts
Cooking time
30 minutes
Servings
4
Calories
630 /serving
Sweet on sheet pans? A mélange of fruit and veg gives this family traybake extra appeal. Bourbon-hickory sweet potatoes, Brussels sprouts and wedges of apple join chicken burnished in a mellow BBQ sauce. For surefire success, it gets some buttery love as it bakes.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 500g Brussels sprouts
- 1 Apple
- 900g Sweet potatoes
- 90ml BBQ sauce
- 15g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, yeast extract, canola oil, black pepper, cellulose, citric acid, mustard, cumin, hickory smoke flavour)
Contains: Milk • Mustard
You will need:
Basting brush
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
4 tbsp Butter
1 or 2 Sheet pans
Total Fat
18 g
Saturated Fat
9 g
Sodium
1180 mg
Total Carb
71 g
Sugars
23 g
Protein
47 g
Fibre
13 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Peel and medium-dice the sweet potatoes.
- Halve the Brussels sprouts lengthwise (quarter if large).
- Halve and core the apple; cut each ½ into 4 wedges.
- Pat the chicken dry; season with ½ the spices and S&P.
- Medium-dice 4 tbsp butter.
Prepare the traybake
- On a lined sheet pan (use 2 sheet pans if necessary), toss the sweet potatoes and Brussels sprouts with a drizzle of oil, the remaining spices and S&P.
- Add the chicken and brush with ½ the BBQ sauce.
- Scatter the butter evenly over top.
Roast the traybake
- Roast the traybake, flipping halfway, 23 to 27 min., until the chicken* is cooked through and the vegetables are tender.
- In the last 5 min., add the apple.
Plate your dish
- Divide the traybake (slice the chicken beforehand if desired) between your plates.
- Serve the remaining BBQ sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
