Marmalade chicken traybake
6
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 1 hr 5 min • Serves: 4 • Difficulty: Easy
This one-pot bake takes just a few minutes to prepare.
Ingredients
Carrots, raw
2 medium, peeled and chopped
Parsnip, raw
2 medium, chopped
Onion
1 large, sliced
Beetroot
500 g, trimmed, peeled and cut into wedges
Rapeseed Oil
1 tablespoon(s)
Orange
½ zest(s) of 1
Marmalade
2 tablespoon(s)
Lemon Juice, Fresh
2 tablespoon(s)
Chilli Powder
1 teaspoon(s), level, mild
Chicken breast, skinless, raw
4 medium
Parsley, fresh
2 tablespoon(s), chopped
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the beetroot, carrots, parsnips and onion into a large roasting dish. Mix together the oil, orange zest, marmalade, lemon juice and chilli powder then drizzle it over the vegetables. Season, cover with foil and bake for 35-40 minutes.
2
Add the chicken fillets to the tin and bake, uncovered for another 20-25 minutes, until golden and sticky. Serve scattered with chopped parsley.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.