Chipotle Chicken Traybake
with Soured Cream and Baby Leaf Salad
- Milk
- Milk
- May contain traces of allergens
It only takes 10 minutes to prep this Chipotle Chicken Fajita Traybake, then everything goes straight into the oven for an easy dinner that gives you time back!
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Mexican Style Spice Mix
80 grams
Sliced Mushrooms
15 grams
Honey
20 grams
Chipotle Paste
20 grams
Baby Leaf Mix
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.
Lay the chicken onto another large baking tray. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Drizzle with oil, sprinkle over the Mexican style spice mix, season with salt and pepper, then rub to coat.
Roast the chicken on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When the potatoes have 10 mins left of roasting time, add the sliced mushrooms to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Return to the oven to roast for the remaining time, 10-12 mins.
When everything's ready, drizzle the honey over the chicken. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Drizzle the chipotle paste (add less if you prefer things milder) over the veg, then toss to coat.
Slice the chicken widthways into 1cm thick slices, then share between your plates.
Serve the roasted veg and baby leaves alongside.
Spoon over the soured cream to finish.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chipotle-spiced chicken is a real highlight, with the honey and soured cream rounding out the dish nicely. Some find the chipotle paste quite bold, so use less if you prefer a milder heat.
- Ease of prep: Most find this a straightforward, easy cook with minimal hands-on time. The potatoes can take longer than expected, so consider par-boiling or microwaving them first to speed things up.
- Suggestions: Reduce the chipotle paste if you are sensitive to heat, and go easy on the spice mix when seasoning the potatoes. Mixing the soured cream into the baby leaves as a simple dressing can lift what is otherwise a plain salad.
- Portions: The potato and mushroom quantities can feel generous, so adjust to suit your household size.
