Sticky maple chicken traybake
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Sticky maple chicken traybake
An all-in-one seasonal roast that’s perfect for a low key Sunday lunch, and with minimal washing up too
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
550Kcal
Fat
24gr
Saturates
6gr
Carbs
35gr
Sugars
22gr
Fibre
10gr
Protein
42gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 x 400g packs butternut squash slices (or prepare your own)
- 3 medium parsnips, peeled and cut into wedges, or 200g baby parsnips, scrubbed
- 2 red onions, each cut into 6 wedges
- 3 garlic cloves, crushed
- 2 tbsp chopped rosemary
- 4 tbsp olive oil
- ½ tsp chilli flakes, optional
- 4 skin-on chicken breasts
- 160g smoked bacon lardons
- 2 tbsp maple syrup
- 2 tbsp grain mustard
- juice of ½ lemon
- 150g shredded kale
Step by step
Get ahead
Prep to the end of step 2 a few hours ahead; reheat the veg in the oven for 5 mins before continuing from step 3.
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Toss the squash, parsnip and red onion wedges together in a large bowl with 2 cloves of crushed garlic, half each of the rosemary and olive oil, some seasoning and the chilli flakes, if using. Tip onto a very large baking tray (reserve the bowl) and spread out to a single layer. Use 2 trays if it’s all starting to pile up; you want the veg to roast, not steam. Roast in the oven for 15 minutes initially.
- Season the chicken breasts and rub with 1 tablespoon of oil. Remove the veg from the oven, scatter on the bacon lardons and stir them in, then tuck the chicken breasts in among the veg and return to the oven for 25 minutes.
- Combine the maple syrup, mustard, lemon juice, remaining rosemary and some seasoning in a small bowl; set aside. Add the kale to the bowl that you used earlier for the veg, along with 1 tablespoon oil, the remaining garlic and some seasoning. Scrunch together well so that the kale starts to soften and wilt.
- Stir the kale into the roasting veg, and make sure that the chicken is sitting on top. Spoon the maple-mustard glaze over everything and return the tray to the oven for 10 minutes until everything is nicely sticky and starting to caramelise. Serve on warmed plates.
