This delicious Mary Berry Roasting Tin Spiced Chicken is a quick and easy one-pan meal that’s perfect for busy evenings. Packed with vibrant vegetables and tender, marinated chicken, it’s a nutritious and flavourful dish that’s sure to impress. You can easily swap ingredients to suit what you have in your kitchen!

This Roasting Tin Spiced Chicken Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed

8 large skinless and boneless chicken thighs (1kg / 2¼lb)
1 fennel bulb, trimmed and sliced into 8 wedges
2 small red peppers, deseeded and sliced into large pieces
2 medium sweet potatoes, peeled and sliced into 3cm (1¼in) cubes
2 tbsp olive oil
1 tbsp cornflour

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 peppadew peppers, finely chopped
Juice of ½ lemon

How To Make Roasting Tin Spiced Chicken

Prepare the Marinade: In a large bowl, combine the mango chutney, five spice powder, soy sauce, grated ginger, crushed garlic, chopped peppadew peppers, lemon juice, and freshly ground black pepper. Add the chicken thighs and coat them thoroughly in the marinade. Cover and leave to marinate for 1–2 hours or overnight in the fridge.
Preheat the Oven: Set the oven to 220°C (200°C Fan) / Gas 7.
Blanch the Fennel: Boil the fennel wedges in hot water for about 5 minutes, until softened. Drain well.
Roast the Chicken and Vegetables: Place the blanched fennel, red peppers, and sweet potatoes into a large roasting tin. Drizzle with olive oil and season well with salt and pepper. Add the marinated chicken along with all the marinade. Toss everything to coat evenly. Roast for 25 minutes.
Make the Sauce: Once the chicken and vegetables are done, carefully pour the pan juices into a small saucepan. Return the roasting tin to the oven for another 10 minutes, until the chicken and vegetables are browned and cooked through.
Thicken the Sauce: Mix the cornflour with 2 tablespoons of water until smooth. Bring the pan juices to the boil and stir in the cornflour mixture. Cook for a few minutes until the sauce thickens. If the sauce is too thick, add a little water to achieve your desired consistency.
Serve: Pour the sauce into a jug and serve alongside the chicken and vegetables, piping hot.

Recipe Tips

Marinate Overnight for Best Flavour: For the most intense flavour, marinate the chicken for at least 1-2 hours, or overnight in the fridge. The longer the chicken sits in the marinade, the more it absorbs the spices and mango chutney.
Don’t Skip Blanching the Fennel: Blanching the fennel before roasting helps it cook evenly and softens its strong flavour, making it tender and delicious when roasted.
Use Cornflour for a Smooth Sauce: When thickening the pan juices with cornflour, mix it with water first to avoid lumps. This ensures a smooth and silky sauce that coats the chicken and vegetables perfectly.
Adjust the Vegetables to Your Taste: You can swap the sweet potatoes and fennel for other root vegetables like carrots or parsnips, depending on what you have available or prefer.
Check Chicken for Full Cooking: Make sure the chicken is fully cooked by checking it’s no longer pink inside and the juices run clear. If you’re unsure, cut into a thick part of the thigh to check.

How To Store & Reheat Leftovers

Refrigerate: Let the leftovers roasting tin spiced chicken cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
Freeze:Freeze leftovers roasting tin spiced chicken in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat leftovers roasting tin spiced chicken in the oven at 160°C for 10-15 minutes or until piping hot throughout. Alternatively, use the microwave for 2-3 minutes, stirring halfway through, until heated fully

Nutrition Facts

Calories: 424
Total Fat: 15g
Saturated Fat: 2g
Cholesterol: 96mg
Sodium: 250mg
Potassium: 1300mg
Total Carbohydrate: 37g
Dietary Fiber: 7g
Sugars: 12g
Protein: 36g

Try More Mary Berry Recipes:

Mary Berry Roasting Tin Spiced Chicken

Course: Side DishesCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

424

kcal

Ingredients

8 large skinless and boneless chicken thighs (1kg / 2¼lb)
1 fennel bulb, trimmed and sliced into 8 wedges
2 small red peppers, deseeded and sliced into large pieces
2 medium sweet potatoes, peeled and sliced into 3cm (1¼in) cubes
2 tbsp olive oil
1 tbsp cornflour
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 peppadew peppers, finely chopped
Juice of ½ lemon

Directions

Prepare the Marinade: In a large bowl, combine the mango chutney, five spice powder, soy sauce, grated ginger, crushed garlic, chopped peppadew peppers, lemon juice, and freshly ground black pepper. Add the chicken thighs and coat them thoroughly in the marinade. Cover and leave to marinate for 1–2 hours or overnight in the fridge.
Preheat the Oven: Set the oven to 220°C (200°C Fan) / Gas 7.
Blanch the Fennel: Boil the fennel wedges in hot water for about 5 minutes, until softened. Drain well.
Roast the Chicken and Vegetables: Place the blanched fennel, red peppers, and sweet potatoes into a large roasting tin. Drizzle with olive oil and season well with salt and pepper. Add the marinated chicken along with all the marinade. Toss everything to coat evenly. Roast for 25 minutes.
Make the Sauce: Once the chicken and vegetables are done, carefully pour the pan juices into a small saucepan. Return the roasting tin to the oven for another 10 minutes, until the chicken and vegetables are browned and cooked through.
Thicken the Sauce: Mix the cornflour with 2 tablespoons of water until smooth. Bring the pan juices to the boil and stir in the cornflour mixture. Cook for a few minutes until the sauce thickens. If the sauce is too thick, add a little water to achieve your desired consistency.
Serve: Pour the sauce into a jug and serve alongside the chicken and vegetables, piping hot.

Notes

Marinate Overnight for Best Flavour: For the most intense flavour, marinate the chicken for at least 1-2 hours, or overnight in the fridge. The longer the chicken sits in the marinade, the more it absorbs the spices and mango chutney.
Don’t Skip Blanching the Fennel: Blanching the fennel before roasting helps it cook evenly and softens its strong flavour, making it tender and delicious when roasted.
Use Cornflour for a Smooth Sauce: When thickening the pan juices with cornflour, mix it with water first to avoid lumps. This ensures a smooth and silky sauce that coats the chicken and vegetables perfectly.
Adjust the Vegetables to Your Taste: You can swap the sweet potatoes and fennel for other root vegetables like carrots or parsnips, depending on what you have available or prefer.
Check Chicken for Full Cooking: Make sure the chicken is fully cooked by checking it’s no longer pink inside and the juices run clear. If you’re unsure, cut into a thick part of the thigh to check.