Apricot Chicken Tray Bake

Ingredients

825 g can apricot halves in syrup, or fresh apricots cut in half
1/3 cup (110 g) orange marmalade
2 Tbs kecap manis
1.4 kg chicken pieces on the bone
1 red onion, cut into wedges
1/4 Kent pumpkin, seeded, cut into wedges
200 g green beans, halved lengthways
2 Tbs flaked almonds, toasted
Flat-leaf parsley leaves, to serve

Method

Preheat oven to 220 C. Line a large deep baking tray with baking paper. Drain the apricot, reserving 2 tablespoons of the syrup.

Combine the marmalade, kecap manis and reserved apricot syrup in a large bowl. Season. Reserve 2 tablespoons of the marmalade mixture. Add chicken to remaining marmalade mixture and turn to coat. Arrange the chicken mixture, onion, pumpkin and apricot in a single layer on the lined tray.

Roast, brushing the chicken twice with the reserved marmalade mixture, for 35 minutes or until chicken is golden and cooked through, adding beans to the tray for the last 5 minutes of cooking.

Sprinkle the chicken mixture with almond and parsley to serve.

Credits: Coles

Photo Credits: Coles