For this easy traybake (sheet pan) recipe, chicken thighs, sweet potatoes and red onions are roasted with tangy pomegranate molasses, orange juice and fresh sage leaves, which add pine and citrus notes.
Ingredients (serves 2 to 3)
3 skin on bone, in chicken thighs
275g sweet potatoes. peeled and cut into wedges
3 small red onions peeled and cut into wedges
Fresh sage leaves (approximately 15)
1 head of garlic, unpeeled
Salt
5 orange slices
Juice of 1 orange
3 tbsp pomegranate molasses
3 tbsp oil (I use rapeseed oil)
200ml dry white wine
150ml chicken stock
1 tbsp honey
Oil to fry sage leaves
Method
Ingredients (serves 2 to 3)
3 skin on bone, in chicken thighs
275g sweet potatoes. peeled and cut into wedges
3 small red onions peeled and cut into wedges
Fresh sage leaves (approximately 15)
1 head of garlic, unpeeled
Salt
5 orange slices
Juice of 1 orange
3 tbsp pomegranate molasses
3 tbsp oil (I use rapeseed oil)
200ml dry white wine
150ml chicken stock
1 tbsp honey
Oil to fry sage leaves
Method
- Preheat the oven to 170C.
- Cut the top from the head of garlic to expose the cloves.
- Mix together the orange juice, pomegranate molasses and oil.
- Arrange the chicken, sweet potatoes, onions, orange slices and garlic in a roasting tray and tuck 7 or 8 of the sage leaves in and around. Sprinkle with salt and pour over the orange juice and pomegranate mix. Roast for 30 minutes.
- Mix together chicken stock, white wine and honey and add to the pan. Cook for a further 15 mins or until the chicken is golden brown and cooked through and the vegetables are tender.
- Shallow fry the remaining sage leaves in hot oil until crispy. This takes only a few seconds. Drain on kitchen paper.
- To serve, scatter with crispy sage leaves and squeeze the garlic cloves from their skins.
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