Turkey and Spinach Traybake
This fuss-free turkey traybake brings together juicy roasted turkey thighs, caramelized sweet potatoes, and wilted spinach all on one pan — minimal washing up, maximum flavor. Smoky paprika and a drizzle of olive oil do the heavy lifting, making it a reliable weeknight dinner the whole family will love.
- 500gturkey thigh- de-boned
- 400gsweet potato- cubed
- 200gbaby spinach- fresh
- 2tbspolive oil
- 1tspsmoked paprika
- fine sea salt
- black pepper
- 1
Preheat the oven
Heat your oven to 200°C (180°C fan / 400°F). Line a large rimmed baking tray with parchment paper or lightly grease it to prevent sticking.
- 2
Season and arrange
Add the turkey thighs and sweet potato cubes to the tray. Drizzle over the olive oil, sprinkle with the smoked paprika, and season generously with salt and black pepper. Toss everything together until well coated, then spread into a single layer — give the ingredients space so they roast rather than steam.
- 3
Roast until golden and tender
Roast for 28–30 minutes, turning the sweet potatoes halfway through, until the turkey is golden and cooked through (internal temperature of 74°C / 165°F) and the sweet potatoes are tender and starting to caramelize at the edges.
- 4
Wilt the spinach
Scatter the baby spinach evenly over the tray and return to the oven for 3–5 minutes, just until the leaves are wilted and glossy. Don't over-bake — the spinach should be tender but still vibrant green.
- 5
Rest and serve
Let the turkey rest on the tray for 3–4 minutes before serving — this keeps it juicy. Serve straight from the tray with any resting juices spooned over the top.
- 600 kcal
- 50g protein
- 25g fat
- 45g carbs