Mary Berry's chicken traybake has been praised as "easy to put together" and "very tasty," making it ideal for busy weeknight evenings when a meal is needed quickly. The television cook's roasting tin spiced chicken blends a range of flavours to produce a satisfying all-in-one dish.
The recipe description states: "An all-in-one dish that can be thrown in the oven and cooked all at once." Happy Foodie, which published Mary's recipe from her Cook and Share book, noted: "Mary Berry's fuss-free, one-tin chicken, fennel and sweet potato traybake is flavoured with a simple five spice marinade and is the perfect choice for busy midweek evenings."
Home cooks share their verdicts
The recipe has proved popular with home cooks who have tried it. One commented: "Amazing. Easy prep and delicious. My go to when busy pop in the oven and serve."
Another noted: "This was amazing - I don't typically like fennel bulb, but the blanching seems to have transformed it. Dish was delicious and easy." Someone else remarked: "I made this recipe and I was really impressed by how easy it was to put together and delicious. Five stars rating for me and my family." A fourth posted: "Very tasty and an unusual combination of flavours that worked well."
Mary Berry's roasting tin spiced chicken recipe
Serves four to six people.
Ingredients
- Eight large skinless, boneless chicken thighs
- One fennel bulb, trimmed and sliced into eight wedges
- Two small red peppers, deseeded and sliced into large pieces
- Two medium sweet potatoes, peeled and sliced into cubes
- Two tbsp olive oil
- One tbsp cornflour
Marinade ingredients
- Four tbsp mango chutney
- Two tsp Chinese five spice powder
- Three tbsp soy sauce
- One tsp grated fresh root ginger
- Two garlic cloves, crushed
- Four mild peppadew peppers, finely chopped
- Juice of half a lemon
Method
Combine all the marinade ingredients in a large bowl, season with black pepper and stir thoroughly. Add the chicken and coat it well in the mixture. Cover and allow to marinate for one to two hours in a cool place or overnight in the fridge.
Heat the oven to 220C/200C Fan/Gas 7. Blanch the fennel wedges in boiling water for around five minutes until tender. Drain thoroughly. Place the blanched fennel and all the prepared vegetables into a large roasting tin. Drizzle with oil and season generously. Add the chicken and all the marinade. Toss everything together to ensure the vegetables and meat are well coated. Roast in the oven for 25 minutes.
Remove from the oven and pour the cooking juices into a small saucepan. Return the tin to the oven for a further 10 minutes, until the chicken and vegetables are golden brown and cooked through. Blend the cornflour with two tablespoons of water until smooth. Bring the pan of juices to the boil and pour in the cornflour mixture. Stir until the sauce has thickened. Add a little more water if it becomes too thick. Transfer the sauce into a jug.
Serve the chicken thighs and vegetables piping hot alongside the sauce. This dish can be prepared up to four hours in advance.
