Maple chicken and root vegetable traybake
Sticky maple and garlic chicken roasted over potatoes, carrots and onions.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken thigh fillets600 g
- Maple syrup45 ml
- White potatoes700 g
- Carrots400 g
- Brown onions200 g
- Garlic3 cloves
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, paprika. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Heat the oven to 200°C (180°C fan). Cut the potatoes and carrots into chunks and the onions into wedges. Toss on a large tray with a tablespoon of oil, a teaspoon of dried thyme and salt, and roast for 15 minutes.700 g white potatoes400 g carrots200 g brown onions
- Mix the maple syrup with the crushed garlic, a teaspoon of paprika and a pinch of salt. Coat the chicken thighs in it.600 g chicken thigh fillets45 ml maple syrup3 cloves garlic
- Add the chicken to the tray and roast for 30 minutes, turning the potatoes and carrots once, until the chicken is sticky and cooked through with no pink.
Spoon the sticky juices from the tray back over the chicken before serving.
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