Pomegranate and sweet potato chicken traybake
  • Cooking Time: 40 - 45
  • Preparation Time: 15
  • 3 tbsp pomegranate molasses
  • 500g sweet potatoes, cut into 2cm chunks
  • 4 free-range chicken legs
  • 200g tenderstem broccoli
  • 80g feta
  1. Heat the oven to 200°C/180°C fan/gas 6. Mix the pomegranate molasses with 2 tbsp olive oil in a jug. Put the sweet potatoes in a roasting tray and toss with a drizzle of olive oil and some salt and pepper.
  2. Lay the chicken legs on top of the sweet potatoes and drizzle the pomegranate mixture over everything, using your fingers to rub the mixture into the chicken skin.
  3. Roast for 30 minutes, then remove from the oven and add the broccoli to the tray. Roast for another 15 minutes until the chicken is a deep golden colour, the juices run clear and the broccoli is cooked through and tender. Crumble over the feta to serve.
On a cool winter night this sweet chicken dish will warm you and your home