There’s nothing tastier than all-in-one meal recipes, and Mary Berry has plenty of them. To be able to throw everything into one dish and cook it saves on time as well as washing up.
The recipe notes on Good Food said: “An all-in-one traybake of chicken in a five-spice marinade. It can be prepared for up to four hours ahead and thrown in the oven just before you want to eat it.” The chef has shared plenty of simple recipes throughout her career, but this one has high ratings from people who have tried it.
How to make Mary Berry’s all-in-one chicken traybake
Ingredients:
For the five-spice marinade:
Four tablespoons of mango chutney
Two teaspoons of Chinese five-spice powder
Three tablespoons of soy sauce
One teaspoon of grated fresh root ginger
Two garlic cloves, crushed
Four mild peppers from a jar
Half a lemon, juice only
For the traybake:
Eight boneless and skinless chicken thighs
One fennel bulb, trimmed and sliced into eight wedges through the root
Two small red peppers, deseeded and chopped into large pieces
Two medium sweet potatoes, peeled and cut into cubes
Two tablespoons of olive oil
One tablespoon of cornflour
Method:
Mix the marinade ingredients into a large bowl, season with salt and pepper, and then turn the chicken into the mixture.
Cover and leave it to marinate for at least one hour before preheating the oven to 220C or 200C Fan.
Blanch the fennel wedges in boiling water for five minutes and then tip it along with all the other vegetables into a large roasting tin.
Drizzle with the oil and season generously to taste. Add the chicken and all the marinade and toss everything together to coat it.
Roast for 25 minutes and then remove from the oven and carefully pour any juices into a small saucepan, then return it to the oven for a further 10.
Meanwhile, mix the cornflour and two tablespoons of water until smooth. Bring the juices to a boil and pour the cornflour mixture in.
Pour the sauce into a jug before serving the chicken and vegetables piping hot with the sauce alongside.