Add a little occasion motivation to the supper table with this sangria chicken traybake formula. The red wine and squeezed orange keeps the chicken flavorfully soggy and transforms into a clingy coat once cooked
250ml red wine
2 oranges, 1 zested and squeezed, 1 cut
½ tbsp dull earthy colored sugar
1 tbsp olive oil
2 tsp new thyme leaves, generally hacked
8 chicken drumsticks, skin on
700g yams, stripped and cut into 4cm pieces
1 enormous fennel bulb, cut into thick cuts
1 red pepper, finely cut
Preheat the broiler to 200°C/fan 180°C/gas mark 6. Combine the wine, squeezed orange and zing, sugar, oil and thyme. Spot the chicken, yams, fennel, pepper and orange cuts on a 40 x 30cm heating plate or two littler plate to permit the sauce to thicken and the chicken and potatoes to brown pleasantly. Pour over the wine blend and season.
Spot in the broiler for 55 minutes to 60 minutes, turning partially through and ensuring the wine marinade has gotten clingy and transformed into a coating. Eliminate the orange cuts in the event that they start to brown excessively fast. Serve right away.
1 hour 5 minutes