A five-ingredient one-pan wonder that’s easy to make and good for you too! We think we’ve won you over…
Or, opt for a meat-free alternative with Elly Pear’s aubergine and chickpea traybake.
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Ingredients
- 3 tbsp pomegranate molasses
- 500g sweet potatoes, cut into 2cm chunks
- 4 free-range chicken legs
- 200g tenderstem broccoli
- 80g feta
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Mix the pomegranate molasses with 2 tbsp olive oil in a jug. Put the sweet potatoes in a roasting tray and toss with a drizzle of olive oil and some salt and pepper.
- Lay the chicken legs on top of the sweet potatoes and drizzle the pomegranate mixture over everything, using your fingers to rub the mixture into the chicken skin.
- Roast for 30 minutes, then remove from the oven and add the broccoli to the tray. Roast for another 15 minutes until the chicken is a deep golden colour, the juices run clear and the broccoli is cooked through and tender. Crumble
over the feta to serve.
Nutrition
- 413kcals Calories
- 15.9g (5.3g saturated) Fat
- 29.7g Protein
- 34.5g (14.3g sugars) Carbs
- 6g Fibre
- 0.9g Salt
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Reviews
Hey there, can I use chicken thighs in this recepie instead of the legs please?
Hi Alicia, sure you can use chicken thighs. Cooking time would be less for thighs though they are a very forgiving cut and wouldn’t overcook really. If skin on and bone in, we would keep cooking time the same. For boneless/skinless, we would reduce by 15 to 25-30 mins total.
Great food – soft, crispy chicken with sweet taste from the pomegranate
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