Roast Chicken, Fennel and Grape Traybake with Chilli Jam
By OcadoLife
Published on 19 March 2026
“I’m obsessed with the flavour combo of chilli jam and grapes,” says chef, writer and cookbook author Sophie Godwin, who created this gluten-free Roast Chicken, Fennel and Grape Traybake with Chilli Jam. “Magic happens when they roast together, the grapes blistering and bursting, folding their sweetness into the chilli’s heat. Throw in some crispy chicken thighs and caramelised fennel, and you have an outstanding dinner. So easy, yet super impressive.” Try it teamed with Sophie’s Smashed New Potatoes with Fennel Seeds and her Charred Lettuce with Peas – search for the recipes online. Time and servings
50 minsTotal time
6Servings
5 minsPrep time
45 minsCooking time
Ingredients
- 12 skin-on, bone-in chicken thighs
- 2 fennel bulbs, cut into 8 wedges, fronds reserved
- 2 tbsp olive oil
- 500g red seedless grapes, cut into small bunches
- 3 tbsp chilli jam
- 2 tbsp sherry vinegar
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Arrange the chicken, skin-side up, in a large roasting tin. Nestle in the fennel, season and drizzle with the oil. Roast for 20 mins.Step 2
Add the grapes and roast for another 15 mins, then stir in the chilli jam and vinegar. Return to the oven for 10 mins or until the chicken is golden and crisp.Step 3
Scatter over the reserved fennel fronds and bring to the table in the roasting tin.