Sticky Pomegranate & Winter Roots Chicken Tray Bake

Sticky Pomegranate & Winter Roots Chicken Tray Bake

This is that elusive dish that is everything made in one tray, takes no time or hands on hassle to put together – it is perfect for the holidays, family chilled meal or double up and feed many mouths easily.

It’s a one tray, one bake wonder that feeds the whole family, but is impressive enough to produce for a dinner party, the sticky marinade is just a crazy flavour bomb.

 

 

Ingredients

    • 1 chicken, jointed into 8 piecesOR 2 breasts, 2 thighs, 2 chicken drumsticks
    • 8 small onions, halved
    • 3 sweet potatoes
    • 4 medium carrots
    • 4 tbsp olive oil
    • ½ pomegranate, seeds bashed out, to serveMarinade
    • 1 tbsp sumac

Ground Sumac

    • 2 tbsp zatar

If you don’t have it’s easily found from spice shops or supermarkets or click and shop! Zatar dried spice blend

  • ¼ cup olive oil
  • 4 tbsp pomegranate molasses
  • 1 tsp ground cinnamon

Serves one family of 5

 

Preheat the Oven to 200. X1 Large (30cm x 30cm) baking tray

 

Whisk together the marinade in a mug or jar with a fork until combined well. Place the chicken pieces in a bowl, or container and pour over the marinade so everything is covered.

Leave to absorb the flavours while you prep the vegetables.

*Ideally this is done the night before and marinades overnight in the fridge.

Chop the carrots into 2 inch chunks, halve the sweet potatoes (unpeeled) and slice each half into 4 wedges lengthways. Tip these, along with the chopped onions into a bowl and toss in the 4 tbsp olive oil, adding a pinch of sea salt flakes.

 

In the big roasting dish (use one for veg and one for chicken if you don’t have one this size) place the vegetables round the edge, so there is room for everything in one layer. Then tip the chicken pieces into the middle, and scrape all the juicy marinade on top to smother each piece of chicken.

Roast in the oven at 200 for 10 minutes. Then give the tray a shuffle and turn the oven down to 180 and roast for a further 20-30 minutes until everything is really sticky, caramelized and golden brown.

 

Serve with a simple green salad.

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