Mary Berry Roasting Tin Spiced Chicken

I made this while juggling a half-dead laptop, a Zoom call, and a kitchen that looked like an art project exploded. Honestly, I wasn’t feeling inspired—I just wanted dinner without another pan to wash.

This recipe saved my Tuesday.

It’s one of those chuck-it-all-in-the-tin kind of meals, but it actually tastes like you tried. Sweet, sticky mango chutney, warming five spice, juicy chicken thighs, and a sauce that basically makes itself while you go panic-fold laundry. It’s bold, bright, and absolutely zero fuss once it’s in the oven.

WHY THIS ONE WORKS SO WELL

• Chicken thighs hold up to high heat and bold flavours—they don’t go dry, even if you forget the timer.
• The marinade does double duty—adds flavour and becomes the base for the sauce.
• Blanching the fennel sounds fussy, but takes five minutes and makes everything roast evenly.
• You get sauce. And not just any sauce—a glossy, tangy drizzle made from your pan juices.

This one’s for when your brain is fried but your tastebuds aren’t.

INGREDIENTS + WHY THEY MATTER

Chicken thighs (1kg) – Boneless, skinless. Stay juicy and soak up the marinade like pros.
Fennel bulb (1) – Mild anise flavour once roasted. Blanching keeps it soft inside.
Sweet potatoes (2) – Sweet, hearty, and they caramelise like a dream.
Red peppers (2) – For colour and crunch.
Mango chutney (4 tbsp) – Sweet and sticky. I used a chunky one for more texture.
Chinese five spice (2 tsp) – Warming and complex—key flavour base.
Soy sauce (3 tbsp) – Brings salt and umami.
Fresh ginger (1 tsp) – Don’t skip this. It makes the whole thing sing.
Peppadew peppers (4) – Mild heat and tang. Finely chopped.
Cornflour (1 tbsp) – Thickens the sauce without drama.

MAKING IT YOURS (WITHOUT RUINING IT)

No fennel? Use carrots or parsnips—just slice them thin so they roast evenly.
Don’t do spice? Skip the peppadews, and it’s still flavourful.
Vegan version? Swap chicken for chickpeas and cauliflower, roast a bit longer.
No mango chutney? Apricot jam + a splash of vinegar gets close enough.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Fennel undercooked	Forgot to blanch it	Boil for 5 mins first—totally worth it
Sauce too thin	Didn’t add enough cornflour	Use a full tablespoon, and boil to thicken
Chicken dry	Used breast instead of thighs	Stick to thighs—they’re much more forgiving
Flavours dull	Skipped the marinade time	Let it sit at least 1 hour—or overnight if you can

HOW TO MAKE MARY BERRY’S ROASTING TIN SPICED CHICKEN

Marinate the Chicken
In a bowl, mix mango chutney, five spice, soy sauce, ginger, garlic, peppadews, lemon juice, and pepper. Add chicken and coat well. Cover and marinate for 1–2 hours or overnight.

Preheat Oven
Heat to 220°C (200°C fan) / Gas 7.

Blanch the Fennel
Boil fennel wedges in salted water for 5 minutes. Drain well.

Load the Tin
In a large roasting tin, combine blanched fennel, sweet potato cubes, and red peppers. Drizzle with olive oil, season, and toss. Nestle the marinated chicken on top and pour over any remaining marinade.

Roast – Part One
Roast for 25 minutes until starting to brown.

Make the Sauce
Tip the juices into a pan. Return the tin to the oven for another 10 minutes.

Thicken and Finish
Boil the juices. Mix cornflour with 2 tbsp cold water and whisk into the sauce. Simmer until thickened. Add water if needed.

Serve
Pour the sauce into a jug and serve alongside the piping hot chicken and veg.

TIPS FROM MY KITCHEN

• I use an old enamel roasting tin—it crisps the veg better than a non-stick tray.
• If your sauce seems dull, add a tiny squeeze of lemon or soy at the end.
• I double the marinade and save some for basting halfway through.
• Try it cold the next day—it’s brilliant in wraps or tossed through salad.

STORAGE + SERVING

Fridge: Keeps for 3 days, covered.
Freezer: Freeze in portions with sauce. Lasts up to 3 months.
Reheat: Oven at 160°C for 15 mins or microwave in bursts, covered.
Serve with: Flatbreads, couscous, or just a spoon—it’s that good.

FREQUENTLY ASKED QUESTIONS

Q: Do I have to marinate the chicken?
A: Technically no, but even an hour makes a massive difference. Overnight? Game-changer.

Q: Can I use bone-in chicken?
A: Yes, but increase the cook time by about 10–15 minutes. Check doneness at the thickest part.

Q: What can I swap for peppadews?
A: Use finely chopped roasted red peppers with a pinch of chilli or splash of vinegar.

Q: Can I make it without cornflour?
A: You can reduce the sauce instead, but it’ll be thinner. Still tasty—just a different texture.

Q: Is fennel really necessary?
A: If you’re unsure about fennel, give it a try. Blanching mellows it, and roasting brings out a subtle sweetness. You might be surprised.

Try More Recipes:

• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Schnitzel
• Mary Berry Chicken Cordon Bleu