A one-pan chicken recipe is perfect for a midweek dinner as it requires minimal effort and tastes delicious – and this one from Mary Berry is no different
Nothing beats a one-pot wonder, and Mary Berry has mastered the art with her collection of simple recipes. Being able to chuck everything into a single dish not only cuts down on preparation time but also reduces the mountain of washing up afterwards.
The recipe description on Good Food explained: “An all-in-one traybake of chicken in a five-spice marinade. It can be prepared for up to four hours ahead and thrown in the oven just before you want to eat it.”
The celebrated chef has shared countless straightforward recipes during her illustrious career, but this particular dish has earned rave reviews from home cooks who’ve given it a go, reports the Express.
How to make Mary Berry’s all-in-one chicken traybake:
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 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 cubes.
Two tablespoons of olive oil.
One tablespoon of cornflour.
Method:
Cover and allow it to marinate for at least one hour before heating the oven to 220C or 200C Fan.
Blanch the fennel wedges in boiling water for five minutes before tipping them along with all the remaining vegetables into a large roasting tin. Drizzle with the oil and season generously to taste.
Add the chicken and all the marinade and toss everything together to coat it.
Roast for 25 minutes and then remove from the oven and carefully pour any juices into a small saucepan, then return it to the oven for a further 10.
Meanwhile, mix the cornflour and two tablespoons of water until smooth. Bring the juices to a boil and pour the cornflour mixture in.
Pour the sauce into a jug before serving the chicken and vegetables piping hot with the sauce alongside.
