Glazed chicken & vegetable roast

Name: Glazed chicken & vegetable roast | Asda Good Living
Total time: 1 h 25 min
Yield: 6
Cuisine: British
Ingredients: 1.8kg pack Asda Butcher's Selection Chicken Selection Pack; 4 tbsp redcurrant jelly; 1 clove garlic, crushed; 2 level tbsp Asda Smoked Paprika; 3 tbsp red wine vinegar; 2 tbsp Worcestershire sauce; 2 tsp dried oregano; 3 tbsp olive oil; 750g sweet potato (peeled weight), cut into large chunks; 3 red peppers (or yellow peppers), de-seeded and quartered; 3 large red onions, each cut into 6 wedges; Salad leaves, to serve

Everything is cooked together in two roasting pans, so there's no need for fussy sides – just a simple salad will do.

By Asda Good Living,21st September 2015

Cook: 1 Hour 25 Mins

Serves: 6

Price: £1.55 per serving

Nutritional Information

Each 571g serving contains

Energy
2918kj
697kcal

35%

Fat
27.3g

High
39%

Saturates
5.5g

Med
27%

Sugars
29.3g

High
33%

Salt
0.9g

Med
15%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
511kj/122kcal

Ingredients

1.8kg pack Asda Butcher's Selection Chicken Selection Pack

4 tbsp redcurrant jelly

1 clove garlic, crushed

2 level tbsp Asda Smoked Paprika

3 tbsp red wine vinegar

2 tbsp Worcestershire sauce

2 tsp dried oregano

3 tbsp olive oil

750g sweet potato (peeled weight), cut into large chunks

3 red peppers (or yellow peppers), de-seeded and quartered

3 large red onions, each cut into 6 wedges

Salad leaves, to serve

Method

Remove excess skin from the chicken, leaving enough to cover the tops and sides. Then make cuts in the fleshy parts.

Gently heat the redcurrant jelly until it starts to melt. Take off the heat and stir in the garlic, paprika, vinegar, Worcestershire sauce, oregano and half the oil. Cool, then put in a freezer bag with the chicken and seal the bag. Toss to coat all the pieces. Refrigerate for at least an hour, turning the bag occasionally.

Pre-heat the oven to 190C/170C/Gas 5. Remove the chicken from the marinade and divide between 2 roasting pans. Reserve the marinade.

Cook the chicken in the oven for 30 minutes, then brush with the reserved marinade.

Put the sweet potatoes, peppers and onion wedges in another freezer bag with the remaining oil. Toss to coat, then add to the pans. Cook for another 45 minutes, brushing the chicken with the marinade halfway through. Serve with salad leaves.