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Mary Berry’s Roasting Tin Spiced Chicken

Mary Berry's fuss-free, one-tin chicken, fennel and sweet potato traybake is flavoured with a simple five spice marinade and is the perfect choice for busy midweek evenings.

From the book


An all-in-one dish that can be thrown in the oven and cooked all at once.

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8 (1kg / 2¼lb total weight) large skinless and boneless chicken thighs
1 fennel bulb, trimmed and sliced into 8 wedges through the root
2 small red peppers, deseeded and sliced into large pieces
2 medium sweet potatoes, peeled and sliced into 3cm) cubes
2 tbsp olive oil
1 tbsp cornflour
For the five spice marinade:
4 tbsp mango chutney
2 tsp Chinese five spice powder
3 tbsp soy sauce
1 tsp grated fresh root ginger
2 garlic cloves, crushed
4 mild peppadew peppers, finely chopped
juice of ½ lemon


Measure all the marinade ingredients into a large bowl, season with freshly ground black pepper and mix well. Add the chicken and turn to coat in the mixture. Cover and leave to marinate for 1–2 hours in a cool place or overnight in the fridge.

Preheat the oven to 220°C/200°C Fan/Gas 7.

Blanch the fennel wedges in boiling water for about 5 minutes until softened. Drain well.

Tip the blanched fennel and all the prepared vegetables into a large roasting tin. Drizzle with the oil and season well. Add the chicken and all the marinade and toss everything together to coat the vegetables and meat. Roast in the oven for about 25 minutes.

Remove from the oven and carefully pour the tin juices into a small saucepan. Return the roasting tin to the oven for another 10 minutes, until the chicken and vegetables are tinged brown and cooked through.

Meanwhile, mix the cornflour with 2 tablespoons of water until smooth. Bring the pan juices to the boil and pour in the cornflour mixture. Stir until thickened. If it’s a little too thick, add some water until it is coating consistency. Pour the sauce into a jug.

Serve the chicken thighs and vegetables piping hot with the sauce alongside.

Mary’s Tips: Can be assembled up to 4 hours ahead. Marinated chicken thighs can be frozen raw. Keep fresh root ginger in the freezer and grate it straight from frozen.


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From the book: Mary Berry Cook and Share

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