Marmalade chicken traybake
12
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
Parsnip, raw
2 medium
Onion
1 large
Beetroot
500 g
Rapeseed Oil
1 tablespoon(s)
Orange
0.5 zest(s) of 1
Marmalade
2 tablespoon(s)
Lemon Juice, Fresh
2 tablespoon(s)
Chilli Powder
1 teaspoon(s), level
Chicken breast, skinless, raw
4 medium
Parsley, fresh
2 tablespoon(s)
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.
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