Mary berry 'all-in-one' chicken can be prepared hours in advance

THE DISH CAN BE MADE AHEAD AND THROWN IN THE OVEN WHEN READY TO EAT 17:30, 03 Jun 2025 Mary Berry has shared a recipe for an "all-in-one" chicken traybake which can be prepared

hours in advance and thrown in the oven when ready to eat. The dish, which serves four to six people, is perfect for a midweek meal which feeds the entire family. Speaking about the recipe,

which takes one to two hours to prepare and 30 minutes to an hour to cook, Berry said: "An all-in-one traybake of chicken in a five-spice marinade. "It can be prepared up to four

hours ahead and thrown in the oven just before you want to eat." To begin, measure the following marinade ingredients into a large bowl, season with salt and pepper and mix well: * Four

tablespoons of mango chutney * Two teaspoons of Chinese five-spice powder * Three tablespoons of soy sauce or tamari * One teaspoon of grated fresh root ginger * Two garlic cloves, crushed

* Four mild peppers from a jar, such as Peppadew, drained and finely chopped * Half a lemon, juice only Add eight large boneless and skinless chicken thighs and turn to coat in the mixture.

Cover and leave to marinate for one to two hours in a cool place, or overnight in the fridge. Article continues below Preheat the oven to 220C/200C Fan/Gas 7. Blanch a fennel bulb (trimmed

and sliced into eight wedges through the root) in boiling water for about five minutes, or until softened. Drain well. Tip the blanched fennel and the following prepared vegetables into a

large roasting tin: * Two small red peppers, deseeded and chopped into large pieces * Two medium sweet potatoes, peeled and cut into 3cm cubes Drizzle with two tablespoons of olive oil and

season generously. Add the chicken and all the marinade and toss everything together to coat the vegetables and meat. Roast for about 25 minutes. Remove from the oven and carefully pour off

any juices into a small saucepan. Return the roasting tin to the oven for a further 10 minutes, until the chicken and vegetables are starting to brown and cooked through. Meanwhile, mix a

tablespoon of cornflour with two tablespoons of water until smooth. Bring the roasting juices to the boil and pour in the cornflour mixture. Stir until thickened. If it’s a little too thick

add more water until it is a coating consistency. Pour the sauce into a jug. Serve the chicken and vegetables piping hot with the sauce alongside. Mary Berry is one of the UK’s most

recognisable and respected cookery writers and broadcasters. She joined _The Great British Bake Off_ as a judge when the show launched in 2010. Her career began as the cookery editor for

_Housewife_ magazine, later moving to _Ideal Home_. Since then, she has hosted and featured in numerous television programmes and authored more than 70 cookbooks. Mary describes her cooking

style as 'family' - practical, healthy recipes that use a little less animal fat and incorporate lots of fresh ingredients. In June 2009, she received a Lifetime Achievement Award

from the Guild of Food Writers. Article continues below For more meals which you can make at home, see our 'recipes' page by clicking here.