© J Sainsbury plc 2020
Sangria chicken traybake
Add a little holiday inspiration to the dinner table with this sangria chicken traybake recipe. The red wine and orange juice keeps the chicken deliciously moist and turns into a sticky glaze once cooked
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Ready in 1 hour 5 minutes
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Cooking time 60 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 250ml red wine
- 2 oranges, 1 zested and juiced, 1 sliced
- ½ tbsp dark brown sugar
- 1 tbsp olive oil
- 2 tsp fresh thyme leaves, roughly chopped
- 8 chicken drumsticks, skin on
- 700g sweet potatoes, peeled and cut into 4cm chunks
- 1 large fennel bulb, cut into thick slices
- 1 red pepper, finely sliced
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Mix together the wine, orange juice and zest, sugar, oil and thyme. Place the chicken, sweet potatoes, fennel, pepper and orange slices on a 40 x 30cm baking tray or two smaller trays to allow the sauce to thicken and the chicken and potatoes to brown nicely. Pour over the wine mixture and season.
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2
Place in the oven for 55 minutes to an hour, turning halfway through and making sure the wine marinade has become sticky and turned into a glaze. Remove the orange slices if they begin to brown too quickly. Serve immediately.
