Chicken and pumpkin traybake recipe
One-pan meals are so easy to prepare… and there’s hardly any washing up. This is a great after-work supper when you’re feeling tired. Use the best-quality balsamic vinegar you can find – a thick, syrupy one will give the best flavour.
Ingredients
- 3 tbsp olive oil
- 4 boneless chicken breasts (skin on)
- 2 red onions, cut into wedges
- 600 g pumpkin, peeled, deseeded and cut into large chunks
- 300 g cherry tomatoes
- 3 rosemary sprigs
- 4 garlic cloves, skin on
- 150 ml chicken stock (broth)
- 2 tbsp good-quality balsamic vinegar, plus extra for drizzling
- 1 handful parsley, chopped
- 1 pinch each of sea salt and freshly ground black pepper
- 3 tbsp olive oil
- 4 boneless chicken breasts (skin on)
- 2 red onions, cut into wedges
- 21.2 oz pumpkin, peeled, deseeded and cut into large chunks
- 10.6 oz cherry tomatoes
- 3 rosemary sprigs
- 4 garlic cloves, skin on
- 5.3 fl oz chicken stock (broth)
- 2 tbsp good-quality balsamic vinegar, plus extra for drizzling
- 1 handful parsley, chopped
- 1 pinch each of sea salt and freshly ground black pepper
- 3 tbsp olive oil
- 4 boneless chicken breasts (skin on)
- 2 red onions, cut into wedges
- 21.2 oz pumpkin, peeled, deseeded and cut into large chunks
- 10.6 oz cherry tomatoes
- 3 rosemary sprigs
- 4 garlic cloves, skin on
- 0.6 cup chicken stock (broth)
- 2 tbsp good-quality balsamic vinegar, plus extra for drizzling
- 1 handful parsley, chopped
- 1 pinch each of sea salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Preheat the oven to 190°C/375°F/gas mark 5.
- Heat the oil in a large roasting tray (pan) set over a medium heat on the hob. Add the chicken and cook for 8–10 minutes, turning occasionally, until browned all over.
- Add the onions, pumpkin and tomatoes to the roasting tray. Tuck the rosemary and garlic into the gaps and pour the stock over the top. Sprinkle with the balsamic vinegar and season with salt and pepper.
- Transfer the roasting tray to the oven and roast for 30–40 minutes, or until the chicken is cooked through, the vegetables are tender and the stock has almost evaporated.
- Squeeze the garlic cloves out of their skins and stir into the vegetables.
- Sprinkle over the parsley and drizzle with some more balsamic vinegar, then serve.
This recipe is extracted from The Squash & Pumpkin Cookbook by Heather Thomas (Ebury Press, £9.99). Photography by Joff Lee.
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