Glazed chicken & vegetable roast

Glazed chicken & vegetable roast

Everything is cooked together in two roasting pans, so there's no need for fussy sides – just a simple salad will do.

By , 21 September 2015
Glazed chicken & vegetable roast
  • Ready in: 85 mins
  • Serves: 6
  • Price: £1.55 per serving
Nutritional Info
Each 571g serving contains
  • Fat high
    27.3g
    39%
  • Saturates low
    5.5g
    27%
  • Sugars high
    29.3g
    33%
  • Salt low
    0.9g
    15%
  • Energy 2918KJ 697KCAL
    35%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 511kJ/122kcal.
Ingredients
  • 1.8kg pack Asda Butcher's Selection Chicken Selection Pack
  • 4 tbsp redcurrant jelly
  • 1 clove garlic, crushed
  • 2 level tbsp Asda Smoked Paprika
  • 3 tbsp red wine vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tsp dried oregano
  • 3 tbsp olive oil
  • 750g sweet potato (peeled weight), cut into large chunks
  • 3 red peppers (or yellow peppers), de-seeded and quartered
  • 3 large red onions, each cut into 6 wedges
  • Salad leaves, to serve
Method
  • Remove excess skin from the chicken, leaving enough to cover the tops and sides. Then make cuts in the fleshy parts.

  • Gently heat the redcurrant jelly until it starts to melt. Take off the heat and stir in the garlic, paprika, vinegar, Worcestershire sauce, oregano and half the oil. Cool, then put in a freezer bag with the chicken and seal the bag. Toss to coat all the pieces. Refrigerate for at least an hour, turning the bag occasionally.

  • Pre-heat the oven to 190C/170C/Gas 5. Remove the chicken from the marinade and divide between 2 roasting pans. Reserve the marinade.

  • Cook the chicken in the oven for 30 minutes, then brush with the reserved marinade.

  • Put the sweet potatoes, peppers and onion wedges in another freezer bag with the remaining oil. Toss to coat, then add to the pans. Cook for another 45 minutes, brushing the chicken with the marinade halfway through. Serve with salad leaves.