The Dinner Planner


Portuguese Chicken Traybake

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Servings 4


  • 8 chicken drumsticks
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 4 garlic cloves - crushed
  • 2 tbsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • ½ tsp salt
  • 2 red capsicum - cut into quarters
  • 2 sweet potato - cut in half and then quartered
  • 1 red onion - cut into quarters
  • 2 corn cobs - husks removed and cut in half
  • ¼ cup parsley - leaves only, chopped
  • 1 red chilli
  • 1 lime


  • Preheat oven to 190C.
  • On a large oven proof tray, add the olive oil, vinegar, garlic cloves, smoked paprika, coriander, oregano and salt. Combine well. Add the drumsticks and toss to coat well. Spread the drumsticks out on the tray.
  • Add the sweet potato, capsicum and onion. Toss among the spice mix. Season with pepper and pop in the oven for 25 minutes.
  • Remove from the oven and place the corn cobs on the tray. Return to the oven for 10 minutes.

To Serve

  • Garnish with parsley, fresh chilli and lime wedges.

Tips and Variations

VEGETARIAN: Toss some cooked quinoa through the roasted vegetables. Chop the veg into bite sized pieces and remove the corn from the cob before mixing. 
INGREDIENT SWAPS: use chicken thighs if you prefer. 


Calories: 494kcal | Carbohydrates: 44g | Protein: 32g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 532mg | Potassium: 1183mg | Fiber: 8g | Sugar: 13g | Vitamin A: 20247IU | Vitamin C: 111mg | Calcium: 91mg | Iron: 4mg

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