Blackberry Glazed Chicken Traybake with Herbed Mash

Name: Blackberry Glazed Chicken Traybake with Herbed Mash
Total time: 1 hour
Yield: 4
Ingredients: 6 bone-in, skin-on chicken thighs; 3 tbsp Mellow Yellow cold pressed rapeseed oil, plus extra for drizzling; Salt & freshly ground black pepper; 3 carrots, peeled and chopped; 2 small leeks, washed and chopped; 45g blackberries (fresh or frozen); Sprigs of fresh rosemary or thyme; For the blackberry marinade: 4 ½ tbsp Mellow Yellow Blackberry Vinaigrette 4 ½ tbsp Mellow Yellow cold pressed rapeseed oil 1 ½ tsp Dijon mustard 150g fresh blackberries Salt and pepper; For the herbed mash: 6 medium potatoes, peeled and chopped 3 tbsp Mellow Yellow cold pressed rapeseed oil Salt and freshly ground black pepper 2 tbsp chopped fresh herbs (such as parsley, thyme, or rosemary)

1 hour

This Blackberry Glazed Chicken Traybake by Verity at For The Flavour is a seasonal showstopper—juicy chicken thighs roasted with carrots, leeks, and fresh blackberries, all coated in a rich glaze made with Mellow Yellow Blackberry Vinaigrette and cold pressed rapeseed oil. Served with creamy herbed mash, it’s the perfect Autumn dinner recipe.

Method

1

Start by making the blackberry marinade. Put the Mellow Yellow blackberry vinaigrette, Mellow Yellow cold pressed rapeseed oil, Dijon mustard, fresh blackberries and a good pinch of salt and pepper into a blender. Blitz until smooth.
2

Season the chicken thighs well with salt and pepper. Heat 2 tbsp of Mellow Yellow cold pressed rapeseed oil in a large frying pan over a medium-high heat. Place the chicken skin-side down and cook for about 5–6 minutes, until the skin is golden and crisp. Turn over and cook for a further 10–12 minutes. Transfer the chicken to a roasting tray and spoon over the blackberry marinade, coating the pieces well.
3

Heat the oven to 200°C/180°C fan/gas 6. Toss the carrots and leeks with a little more Mellow Yellow cold pressed rapeseed oil, salt and pepper, then arrange them around the chicken. Scatter over the 40–50g of whole blackberries and rosemary or thyme sprigs. Roast for 20–25 minutes, until the vegetables are tender and the chicken is lightly caramelised.
4

While the traybake is in the oven, bring a large pan of salted water to the boil and add the potatoes. Cook for 15–20 minutes until tender, then drain and leave to steam dry for 10 minutes. Mash with the Mellow Yellow cold pressed rapeseed oil, season with salt and pepper, then stir through the chopped
herbs.
5

Serve the chicken and vegetables alongside generous spoonfuls of herbed mash, garnished with extra rosemary or thyme.

6 bone-in, skin-on chicken thighs
3 tbsp Mellow Yellow cold pressed rapeseed oil, plus extra for drizzling
Salt & freshly ground black pepper
3 carrots, peeled and chopped
2 small leeks, washed and chopped
45g blackberries (fresh or frozen)
Sprigs of fresh rosemary or thyme
For the blackberry marinade:
4 ½ tbsp Mellow Yellow Blackberry Vinaigrette
4 ½ tbsp Mellow Yellow cold pressed rapeseed oil
1 ½ tsp Dijon mustard
150g fresh blackberries
Salt and pepper
For the herbed mash:
6 medium potatoes, peeled and chopped
3 tbsp Mellow Yellow cold pressed rapeseed oil
Salt and freshly ground black pepper
2 tbsp chopped fresh herbs (such as parsley, thyme, or rosemary)