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Roast Chicken, Fennel and Grape Traybake with Chilli Jam

By OcadoLife
“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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. Step 3

    Scatter over the reserved fennel fronds and bring to the table in the roasting tin.