Mothering Sunday chicken, leeks, carrots and honey traybake
If you want to make something special on Mothering Sunday but don’t want to spend hours in the kitchen, then this is the ‘all-in-one’ roasting tin lunch you have been looking for. Tasty chicken breasts are stuffed with mint and orange-scented cream cheese, then wrapped in smoky bacon. Meanwhile, spring leeks, carrots and potatoes are gently roasted and caramelised with a honey and mustard dressing.
Ingredients
You will need
A deep oven proof roasting tin, small bowl, non-stick baking paper, tin foil
and a grater
Serves 4
- 180g full fat cream cheese
- 1 handful of fresh mint, finely chopped
- A pinch of sea salt
- 2 tsp orange zest
- 4 chicken breasts
- 4 rashers of smoked streaky bacon
- 400g leeks, topped and tailed and sliced longways (rinse well)
- 500g baby carrots
- 400g baby potatoes
- 6 tbsp orange juice
- 2 tbsp honey
- 2 tsp wholegrain mustard
- 2 tsp cider vinegar
- 2 tbsp rapeseed oil
-
Serve on its own or with gently cooked purple sprouting broccoli and a sprinkle of toasted flaked almonds or a green salad.
Method
- Put the cream cheese into a small bowl and mix in the chopped mint, orange zest and salt.
- Use a sharp knife to slice a slot into the side of each chicken breast.
- Spoon the cream cheese mixture into each sliced chicken breast and then wrap a rasher of bacon around each of the chicken breasts.
- Line the bottom of a deep roasting tin with non-stick baking paper.
- Put the oil, vinegar, honey, orange juice and mustard into a jar, pop on a lid and shake well.
- Slice the leeks and carrots longways or, if tiny, leave whole. Chop the potatoes into small pieces. Then put the vegetables into the roasting tin and spoon over half of the dressing.
- Carefully lay the chicken wrapped in bacon on top and brush with a little oil.
- Preheat the oven to 190 degrees. Put the roasting tin into the middle of the oven and bake for about 30-35 minutes or until the chicken is tender and cooked thoroughly. If the vegetables start to burn, cover the whole dish with a piece of foil.
- Once the chicken and vegetables are cooked, spoon the rest of the dressing on top and dollop on any leftover cream cheese, pop back into the oven for five minutes and then serve immediately.