Apricot chicken tray bake

After a one-pan wonder tonight? Try this tasty combination of chicken, apricots, pumpkin and green beans for a guaranteed family hit.

4

10m

35m

Ingredients

  • 825g can apricot halves in syrup
  • 1/3 cup (110g) orange marmalade
  • 2 tbs kecap manis
  • 1.4 kg chicken pieces on the bone
  • 1 red onion, cut into wedges
  • 1/4 kent pumpkin, seeded, cut into wedges
  • 200g green beans, halved lengthways
  • 2 tbs flaked almonds, toasted
  • Flat-leaf parsley leaves, to serve

Method

STEP 1 

Preheat oven to 220°C. Line a large deep baking tray with baking paper. Drain the apricot, reserving 2 tbs of the syrup.

STEP 2

Combine the marmalade, kecap manis and reserved apricot syrup in a large bowl. Season. Reserve 2 tbs of the marmalade mixture. Add chicken to remaining marmalade mixture and turn to coat. Arrange the chicken mixture, onion, pumpkin and apricot in a single layer on the lined tray.

STEP 3 

Roast, brushing the chicken twice with the reserved marmalade mixture, for 35 mins or until chicken is golden and cooked through, adding beans to the tray for the last 5 mins of cooking.

STEP 4 

Sprinkle the chicken mixture with almond and parsley to serve.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.