Pomegranate and sweet potato chicken traybake

Name: Pomegranate and sweet potato chicken traybake
Yield: Serves 4
Ingredients: 3 tbsp pomegranate molasses; 500g sweet potatoes, cut into 2cm chunks; 4 free-range chicken legs; 200g tenderstem broccoli; 80g feta

Easy
May 2018

Easy
May 2018

Serves 4
Hands-on time 15 min, oven time 45 min

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.

Nutrition: per serving

Calories: 413kcals
Fat: 15.9g (5.3g saturated)
Protein: 29.7g
Carbohydrates: 34.5g (14.3g sugars)
Fibre: 6g
Salt: 0.9g

Nutrition: per serving

Calories: 413kcals
Fat: 15.9g (5.3g saturated)
Protein: 29.7g
Carbohydrates: 34.5g (14.3g sugars)
Fibre: 6g
Salt: 0.9g

Save recipe

Save

Save recipe Print

Rate

Ingredients

3 tbsp pomegranate molasses
500g sweet potatoes, cut into 2cm chunks
4 free-range chicken legs
200g tenderstem broccoli
80g feta

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.