Mary Berry’s ‘all-in-one’ chicken traybake can be ‘thrown in the oven’ when you want
All-in-one dinners are ideal for any time of the week, and it couldn't be easier with Mary Berry's roasting tin spiced chicken recipe.
One-pan meals often cater for a lot of people, and they make great leftovers if you’re cooking for less.
They’re also incredibly versatile, with lots of veggie and meat options available, including Mary’s chicken traybake.
The recipe notes said: “An all-in-one traybake of chicken in a five-spice marinade.
“It can be prepared up to four hours ahead and thrown in the oven just before you want to eat.”
This simple traybake serves four to six people and can be ready in under two hours.
Ingredients:
For the five-spice marinade:
Four tablespoons of mango chutney
Two teaspoons of Chinese five-spice powder
Three tablespoons of soy sauce
One teaspoon of grated fresh root ginger
Two garlic cloves, crushed
Four mild peppers, from a jar
Half a lemon, juice only
For the traybake:
Eight large boneless and skinless chicken thighs
One fennel bulb, trimmed and sliced into eight wedges through the root
Two small red peppers, deseeded and chopped into large pieces
Two medium sweet potatoes peeled and cut into 3cm cubes
Two tablespoons of olive oil
One tablespoon of cornflour
Salt and freshly ground black pepper
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Method:
Measure all of the marinade ingredients into a large bowl and season well with salt and pepper.
Add in the chicken and coat it in the mixture, covering it and leaving it to marinate for one to two hours, or even overnight.
Start by preheating the oven to 220C or 200C Fan and blanch the fennel wedges in boiling water for five minutes, then drain.
Tip the fennel and the prepared vegetables into a large roasting tin, drizzle well with oil and season generously.
Add the chicken and all the marinade and toss everything together to coat the vegetables and meat before roasting for about 25 minutes.
Remove from the oven and carefully pour off any juices into a small saucepan. Return the roasting tin to the oven for a further 10 minutes, or until the chicken and vegetables are starting to brown and are cooked through.
In the meantime, mix the cornflour together with two tablespoons of water until smooth. Bring the roasting juices to a boil and pour in the cornflour mixture.
Stir until thickened, adding water if the consistency gets too thick before pouring it into a jug. Simply serve the chicken and vegetables whilst hot alongside the sauce.