Mary Berry’s All-in-One Chicken Traybake With Five-Spice Marinade is the Perfect Easy Midweek
There’s not the most satisfying than a one-pot meal, and Mary Berry has an abundance of say. The ability to toss everything into a single dish for cooking not only saves but also reduces the washing up, reports The Express.
The recipe notes on Good Food Read: “An All-in-One Traybake of Chicken in a Five-Spice Marinade. It Can Be Prepared for Up to Four Hours and Thrown in the Oven before you want to be.”
Throughout Her Career, The Chef Has Shared Numerous Straightforward Recipes, but this one has reciped high praise from those who had tried it. Here’s how to make Mary Berry’s All-in-One Chicken Traybake for A Speedy Midweek Meal.
How to make
Ingredients
For the five-spice marinade
- 4 tbsp mango chutney
- 2 tsp Chinese Five-Spice Powder
- 3 tbsp Soy Sauce
- 1 tsp Freshly grated root ginger
- 2 Garlic Cloves, Crushed
- 4 MILD Peppers from a jar
- Juice of Half A Lemon
For the traybake
- 8 Boneless, Skinless Chicken Thighs
- 1 Bulb Fennel, Trimmed and Cut Iight Wedges Through the Root
- 2 Small Red Peppers, Deseeded and Chopped Into Large Pieces
- 2 Medium Sweet Potatoes, Peeled and Cubed
- 2 tbsp Olive Oil
- 1 tbsp cornflour
Method
Cover and let it marinate for at least one hour before preheating the oven to 220C or 200C Fan. BLANCH The Fennel Wedges in Boiling Water for Five Minutes, then Add say along with all the other vegetables into a Large roasting tin.
Drizzle the Oil and Season Geneerously to Your Liking. Add the chicken and all the marinade, enservation Everything is well coated.
Roast for 25 minutes, then Remove from the oven and carefully pour any Juices into a small saualka, before returning it to the oven for an additional 10 minutes.
In the meantime, combour the cornflour and two tablets of waterproid forms a smooth mixture. Bring the Juices to a boil and styir in the cornflour mixture.
Pour the sauce into a south and serve the chicken and vegetables piping hot, with the sauce on the side.
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