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Chicken and Prune Tray Bake

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Delicious and easy tray bake recipe, perfect for a family dinner

  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R144

Ingredients

Units Scale

8 Chicken thighs (boneless/skinless) or 8 drumsticks or 4 legs
Juice of 1 orange
Zest of 1/2 orange
25g Butter
1 tbsp olive oil
1 tbsp honey
8–12 Sunsweet prunes
8 rashers streaky bacon
Bag of baby potatoes
Seasoning
Sprig of Rosemary

Instructions

  1. Put the butter, honey, olive oil, rosemary, orange juice and zest into a pan and warm through.
  2.  Pre-heat oven to 180.
  3.  Place the chicken pieces and potatoes into a large ovenproof dish (if using chicken thighs place a prune in the middle of each thigh)
  4.  Wrap 8 of the prunes in a rasher of streaky bacon and place around the chicken.
  5. Pour over the warm sauce and place any remaining prunes around the dish.
  6.  Place in the oven for 1 hour 20 – 1 hour 30 – until the chicken and bacon have browned.
  7.  Serve with green beans and crusty bread to mop up the sauce.

Notes

CPB – Nicole Drysdale

Nutrition

Find it online: https://sunsweet.eu/recipes/r144-chicken-and-prune-tray-bake/