zoom Chicken, swede & chickpea traybake
  • Print A4 A5
    • Close

    Save to your scrapbook

    Chicken, swede & chickpea traybake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Chicken, swede & chickpea traybake

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    1 swede
    8 No.1 Free Range Corn Fed Chicken Drum Fillets
    2 tbsp rapeseed oil
    4 sprigs rosemary
    5g sage, leaves only
    8 cloves garlic, whole
    400g can chickpeas, drained
    2 tbsp clear honey
    95g pack lamb’s lettuce 

    Method

    1. Preheat the oven to 200°C, gas mark 6. Trim the swede, then halve. Thinly slice each half into 3-5mm thick pieces, and place on a large, nonstick baking tray.

    2. Add the chicken, oil, herbs and garlic. Season and roast for 20 minutes. Toss everything well then add the chickpeas and honey and continue roasting for 10-20 minutes, or until the meat is thoroughly cooked, the juices run clear and there is no pink meat.

    3. Serve immediately, drizzled with any pan juices, and a handful of lamb’s lettuce on the side.

    Your recipe note

    Edit your recipe note

    Cook’s tip The most important thing about this recipe is making sure you slice the swede thinly enough, to ensure it cooks thoroughly and becomes tender. Take your time – it’s the only real prep to be done and worth it for the end result.  

    Comments

    Average user rating

    0 stars

    Glossary