Phil's sweet and sour chicken and pumpkin tray bake

Inspired by Alison’s jaunt to the pumpkin patch, Phil’s in the kitchen with the perfect weekend warmer - a sweet and sour chicken and pumpkin tray bake.

Sweet and sour chicken and pumpkin tray bake

Serves: 4

Preparation time: 20 minutes

Cooking time: about 1 hour


2 level tsp five spice powder

2 tbsp olive oil

8 medium wedges of pumpkin, free of seeds (roughly 1kg).

8 chicken thighs, skin on bone in.

1 x 150g bag washed fresh spinach

1 x 400g can butter beans, drained well




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

1x 6g powdered chicken stock cube


  • 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