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Smoky Chicken and Sweet Potato Traybake
A mix of honey, smoked paprika and orange zest deliver high-impact flavor in this ultra-easy chicken traybake. Even the knifework here is minimal—you’ll only need to trim the chicken, quarter an orange and cut the vegetables into wedges. After transferring the roasted chicken and vegetables to a platter, we combine the drippings that remain on the baking sheet with softened butter and the juice squeezed from the roasted orange. The ingredients come together into a glossy, savory-sweet sauce that will make dinner taste far more labor-intensive than it actually was.
tablespoons extra-virgin olive oil
01Heat the oven to 475°F with a rack in the middle position. In a small bowl, whisk together the honey, oil, orange zest, paprika, cayenne (if using), 1½ teaspoons salt and 1 teaspoon pepper.
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