Roasting tin spiced chicken

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Ingredients

For the five-spice marinade

• 4 tbsp mango chutney
• 2 tsp Chinese five-spice powder
• 3 tbsp soy sauce
• 1 tsp grated fresh root ginger
• 2 garlic cloves, crushed
• 4 mild peppers from a jar, such as Peppadew, drained and finely chopped
• ½ lemon, juice only

For the traybake

• 8 large boneless and skinless chicken thighs (aprox. 1kg/2lb 4oz total weight)
• 1 fennel bulb, trimmed and sliced into 8 wedges through the root
• 2 small red peppers, deseeded and chopped into large pieces
• 2 medium sweet potatoes, peeled and cut into 3cm/1¼in cubes
• 2 tbsp olive oil
• 1 tbsp cornflour
• salt and freshly ground black pepper

Method

1. Measure all the marinade ingredients into a large bowl, season with salt and pepper, and mix well. Add the chicken and turn to coat in the mixture.
2. Cover and leave to marinate for 1 hour in a cool place.
3. Before Continuing this, make sure to preheat the oven to 220C/200C Fan/Gas 7.

4. Blanch the fennel wedges in boiling water for about 5 minutes, or until softened.

5. Blanch the fennel wedges in boiling water for about 5 minutes, or until softened.

6. Tip the blanched fennel and all the prepared vegetables into a large roasting tin.

7. Drizzle with the oil and season generously. Add the chicken and all the marinade and toss everything together to coat the vegetables and meat.

8. Roast for about 25 minutes.

9. Remove from the oven and carefully pour off any juices into a small saucepan.

10. Return the roasting tin to the oven for a further 10 minutes, until the chicken and vegetables are starting to brown and cooked through.

11. Meanwhile, mix the cornflour with 2 tablespoons of water until smooth.

12. Bring the roasting juices to a boil and pour in the cornflour mixture.

13. If it’s a little too thick add more water until it is a coating consistency. Pour the sauce into a jug.

14. Serve the chicken and vegetable piping hot with the sauce alongside.

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