Chicken and black pudding tray roast

This easy main course is perfect for New Year or Burn's Night entertaining. 

  • Preparation time: 15 minutes plus chilling
  • Cooking time: 25 minutes to 30 minutes

Serves: 12


2 tbsp olive oil
3 packs essential Waitrose 4 Boneless British Chicken Breasts
15g pack fresh sage
Grated zest and juice 1 lemon
2 cloves garlic, finely chopped
75g sultanas
350g black pudding, cut into bite-sized chunks


  1. Put the chicken breasts in a large, non-metallic bowl. Finely chop half the sage. Whisk the olive oil and lemon zest and juice together and stir in the garlic, sage and sultanas. Pour over the chicken and mix well. Cover and chill for at least 2 hours, or overnight.
  2. Preheat the oven to 190°C, gas mark 5. Transfer the chicken and the marinade to a roasting tin and spread out in a single layer. Tuck in the pieces of black pudding and remaining sage leaves and roast for 25-30 minutes, until the chicken is cooked through and there is no pink meat.  Serve with spiced beetroot and wild rice salad.