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Sweet & Sour Chicken & Pumpkin Tray Bake

3.7/5 rating (3 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: about 1 hour
  • Difficulty: Very Easy
  • Print:
Sweet & Sour Chicken & Pumpkin Tray Bake


  • 4 cloves garlic, finely crushed
  • 2 heaped tbsp finely chopped fresh ginger
  • 2 tbsp light brown sugar
  • 2 tbsp runny honey
  • juice 3 large lemons
  • 2 tbsp any vinegar
  • 1 x 6g powdered chicken stock cube

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  • Pre-heat the oven to 220C gas 7.
  • Place the chicken thighs in a bowl and season with salt and pepper.
  • Place the pumpkin into a bowl and add a little salt, pepper, oil add the five spice and mix really well.
  • Pop the pumpkin into the pre-heated oven and roast for 25-30 minutes to get some colour into it.
  • Meanwhile lightly brown the seasoned chicken thighs in a little oil in a frying pan and at the 30-minute mark add the chicken and the butterbeans to the cooking pumpkin.
  • Cook for a further 25 minutes at 200C gas 6.
  • For the dressing - mix all the ingredients together well.
  • After the 25-minute point remove the tray, add the spinach, pour the dressing all over and return to the oven for 15-20 minutes to wilt.
  • Once cooked remove the tray from the oven stir really well and serve.

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