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Photo of Marmalade chicken traybake by WW

Marmalade chicken traybake

7
Points® value
Total Time
1 hr 20 min
Prep
15 min
Cook
1 hr 5 min
Serves
4
Difficulty
Easy
This one-pot bake takes just a few minutes to prepare.

Ingredients

Carrots, raw

2 medium, peeled and chopped

Parsnip, raw

2 medium, chopped

Onion

1 large, sliced

Beetroot

500 g, trimmed, peeled and cut into wedges

Rapeseed Oil

1 tablespoon(s)

Orange

½ zest(s) of 1

Marmalade

2 tablespoon(s)

Lemon Juice, Fresh

2 tablespoon(s)

Chilli Powder

1 teaspoon(s), level, mild

Chicken breast, skinless, raw

4 medium

Parsley, fresh

2 tablespoon(s), chopped

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the beetroot, carrots, parsnips and onion into a large roasting dish. Mix together the oil, orange zest, marmalade, lemon juice and chilli powder then drizzle it over the vegetables. Season, cover with foil and bake for 35-40 minutes.
  2. Add the chicken fillets to the tin and bake, uncovered for another 20-25 minutes, until golden and sticky. Serve scattered with chopped parsley.

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