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Asian chicken, sweet potato and fennel traybake

Serves:

2

Cook Time:

40

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Notes

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Ingredients

  • 2 tbsp. mango chutney

  • 1 tsp. Chinese five-spice

  • 1.5 tbsp. soy sauce

  • 2 cloves garlic, crushed

  • 1 tsp. ginger, grated

  • Squeeze lemon juice

  • 4 chicken thigh fillets

  • 1/2 bulb fennel, cut into 4 wedges

  • 1 sweet potato, peeled and diced into 3cm cubes

  • 1 red pepper, diced into 3cm cubes

  • Drizzle olive oil

Method

  1. Combine the mango chutney, Chinese five-spice, soy sauce, garlic, ginger, lemon juice and a few grinds of black pepper in a large bowl. Add the chicken thigh fillets and marinade for as long as you have up to overnight.

  2. Preheat the oven to 200°C fan/220°C/gas mark 7.

  3. Blanch the fennel wedges in boiling water for a few minutes until softened slightly and drain.

  4. Place the chicken and vegetables in a roasting tin, drizzle with any leftover marinade, some olive oil, season well and toss.

  5. Roast for 30 minutes, ensuring the chicken is cooked through and everything is starting to brown, and serve with any pan juices drizzled over the top.


Nutrition

kcal

325

fat

9.4

sat fat

1.9

carbs

31.1

sugars

13

fibre

5.4

protein

30.7

salt

0.9

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