“Sangria Chicken” Traybake
“Sangria Chicken” Traybake



  • 250ml red wine
  • 2 oranges, 1 zested and juiced, 1 thinly sliced
  • ½ tbsp brown sugar
  • 1 tbsp olive oil
  • 2 tsp thyme leaves, chopped
  • 8 chicken drumsticks
  • 700g sweet potatoes, cut into 4cm chunks
  • 1 sliced fennel bulb
  • 1 red capsicum, sliced
  • Preheat the oven to 200C. Mix the wine, orange zest and juice, sugar, thyme and oil in a jug. Place the chicken drumsticks, potatoes, capsicum, fennel and orange slices on a large baking tray, then pour over the wine mixture and season well.
  • Pop the lot in the oven for 1 hour, turning halfway through and mixing to ensure everything is coated in the sticky glaze. Serve immediately with rice or polenta.
1 hr
4 serving

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