Something really wonderful happens in the autumn when all of the leaves start to change and the temperatures start to drop. This is when my heart starts to crave the flavor and scent of warm baking spices. Cinnamon, cloves, ginger, ground cardamom, freshly grated nutmeg.
These are the cozy, snuggle spices and there is no better way to highlight them than by baking a delicious cake or loaf. This Vanilla Glazed Spice Loaf Cake recipe is one of the best ways to use them!
Not only does it go together very quickly and easily, but it is a loaf that smells heavenly, just like autumn should smell, when it is baking.
This time I chose to bake my loaf in my fluted loaf pan, which gave a really pretty finish to the cake. It's not totally necessary to use a pan like this. A plain loaf tin works just as well. I was just being fancy and to be honest I don't use this loaf pan often enough! It does create a pretty loaf.
This loaf is more like a cake than it is a quick bread. It goes together like a cake, and has a texture somewhere in between a quick bread and a cake when it is done. It is dense and moist and, dare I say it . . . incredibly delicious! Don't skip the glaze. It really adds to the pleasure of eating this cake. The cake itself isn't overly sweet, so that sweet vanilla glaze helps to balance out all of the spice nicely.
This is the kind of loaf cake that you will want to nibble on and enjoy along with a hot drink, lap blanket, and a cozy autumn read. It is a very cozy, comforting and delicious bake. Your house will smell amazing while it is in the oven. Trust me on this. Prepare to fall in love.
INGREDIENTS NEEDED
TO MAKE
VANILLA GLAZED SPICE LOAF
You will need a 9 X 5 X 3-inch loaf tin. Decorative or not.
For the cake:
- 3/4 cup (150g) soft dark brown sugar
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) light olive or canola oil (Not extra virgin olive oil)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/4 cups (160g) all-purpose plain flour
For the glaze:
- 1/2 cup (65g) icing sugar
- 1 TBS milk (or more as needed)
- 1/2 tsp vanilla paste or extract
- pinch of salt
You can use regular soft light brown sugar, but I love the rich molasses flavor of the dark. In the U.K. I would definitely use Muscovado sugar.
You can make your own buttermilk substitution very easily in one of two ways.
- One - Whisk together 1 TBS of lemon juice or white vinegar plus 1 cup (240ml) whole milk. Leave to clabber for five minutes.
- Two - Whisk together equal parts of full fat plain yogurt (or sour cream) and whole milk to give you the full measure of buttermilk required. Leave to clabber for five minutes.
I don't recommend using self-rising flour for this recipe as the amount of baking powder would be off.
HOW TO MAKE
VANILLA GLAZED SPICE LOAF
This is a very simple cake to make and bake, requiring minimal effort.
- Preheat your oven to 350*F/180*C/gas mark 4. Butter your loaf pan really well. If it is not nonstick, line with some baking paper, leaving an overhang for lifting out. (If you are using a decorative loaf tin you will not be able to line it with paper so make sure it is well greased.)
- Whisk the brown sugar and eggs together for about a minute and then whisk in the buttermilk, oil, all of the spices and the salt. (Whisk together until smooth and emulsified.)
- Whisk the flour and baking powder together to mix well. Add to the wet ingredients, whisking the dry in until they are well combined and smooth. (You will want the batter to be smooth and lump free.)
- Pour into the prepared pan, smoothing over the top. Lightly bang on the counter to remove any air bubbles.
- Bake in the preheated oven for 45 to 55 minutes until risen, golden and a toothpick inserted in the center comes out clean.
- Tip out of the pan onto a wire rack to cool completely.
- Whisk all of the glaze ingredients together until smooth and lump free, adding only enough milk to give you a glaze that is thick but will drip off a spoon. (It should be thick and yet thin enough to drop from a spoon easily.)
- Spoon the glaze over the top of the cake and leave to set before serving.
- Store any leftovers in an airtight container. This will keep for 4 to 5 days and will freeze beautifully without the glaze.
HINTS & TIPS
FOR BAKING SUCCESS
- Measure your ingredients accurately. For dry this means spooning them into a dry cup measure using a spoon and leveling them off with a straight edge. For wet this means using a dedicated wet ingredients measuring cup.
- I like to have all of my ingredients at room temperature before I start. This ensures an even bake. In order to do this, I will take everything out of the refrigerator about half an hour before I begin.
- You will want everything mixed together smoothly but not overmixed. Overmixing will toughen the batter.
- Make sure the loaf has completely cooled before applying the glaze. A hot cake means the glaze will either soak completely into the cake or slide off altogether.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO BAKE THIS IN A LOAF PAN?
Not at all. It can also be baked in an 8-inch square pan or a 9-inch round cake tin.
For an 8-inch square pan, mix as per the recipe and spread in an 8-inch pan. Bake for 30 to 40 minutes. Double the glaze ingredients.
For a 9-inch round cake tin, mix as per the recipe and spread in the cake tin. Bake for 30 - 40 minutes. Double the glaze ingredients.
CAN THIS LOAF BE FROZEN?
It sure can be frozen! Do not glaze. Wrap tightly in plastic cling film and then pop into a zip lock baggie. It will keep for up to three months.
HOW DO I STORE THIS LOAF?
You can store it at room temperature in a dedicated cake tin, or wrapped in cling film at room temperature.
HOW LONG WILL THIS LOAF KEEP?
It will keep for four to five days, properly stored.
A FEW OTHER
SPICE CAKES TO FALL IN LOVE WITH
Do you love spice cakes as much as I do? They just scream autumn to me. Here are a few other favorites!
SPICE CAKE WITH A SPICY MOCHA FROSTING - I love snack cakes, and this is one of the best. Not only is it one of my favorite spice cakes, but it has a ribbon of cream cheese filling running through the middle of it. It is a delicious nut studded spice cake with a fabulous old fashioned mocha icing. Prepare to fall in love!
APPLESAUCE SPICE CAKE - Moist and deliciously spiced, this is an 8-inch square snack cake, loaded with plenty of warm baking spice flavor. An easy to make buttermilk cake. That and the applesauce ensure that this is a cake that always turns out moist, dense and delicious. It is frosted with an optional brown sugar frosting!
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Yield: One 9 X 5 X3 inch loaf
Vanilla Glazed Spice Loaf
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M
Nothing says autumn more like a delicious and moist cake spiced with all of the warm baking spices. This is a lovely cake with a sweet vanilla glaze. Perfect to enjoy with a hot drink, a glass of milk, or as a dessert.
Ingredients
For the cake:
- 3/4 cup (150g) soft dark brown sugar
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) light olive or canola oil (Not extra virgin olive oil)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/4 cups (160g) all-purpose plain flour
For the glaze:
- 1/2 cup (65g) icing sugar
- 1 TBS milk (or more as needed)
- 1/2 tsp vanilla paste or extract
- pinch of salt
Instructions
- Preheat your oven to 350*F/180*C/gas mark 4. Butter your loaf pan really well. If it is not nonstick, line with some baking paper, leaving an overhang for lifting out.
- Whisk the brown sugar and eggs together for about a minute and then whisk in the buttermilk, oil, all of the spices and the salt. Whisk together until smooth and emulsified.
- Whisk the flour and baking powder together to mix well. Add to the wet ingredients, whisking the dry in until they are well combined and smooth.
- Pour into the prepared pan, smoothing over the top. Lightly bang on the counter to remove any air bubbles.
- Bake in the preheated oven for 45 to 55 minutes until risen, golden and a toothpick inserted in the center comes out clean.
- Tip out of the pan onto a wire rack to cool completely.
- Whisk all of the glaze ingredients together until smooth and lump free, adding only enough milk to give you a glaze that is thick but will drip off a spoon.
- Spoon the glaze over the top of the cake and leave to set before serving.
- Store any leftovers in an airtight container. This will keep for 4 to 5 days and will freeze beautifully without the glaze.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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I have never been to the Middle East, but I do have a great love for Middle Eastern Foods. This started when I was living and working down in Kent. My boss's daughter regularly brought food with her from Ottolenghi when she came down on the weekends. Ottolenghi was a Middle Eastern Restaurant in London. The food and its flavors were always very impressive. I found myself buying his first cookbook, simply entitled Ottolenghi so that I could enjoy some of this food at home.
I further fell in love with it when I was treated to a meal out at Comptoir Libanais. This was a Middle Eastern Restaurant in Ellesmere Port. It was quite simply lovely!
The recipe I am sharing with you today is for a simple Lamb Kofta. They are juicy, herby and loaded with fresh Middle Eastern flavors!
What you have here is tender ground lamb, blended with fresh herbs, onion, garlic and a mix of warm spices. Shaped and then baked to juicy perfection in tiny oblong shapes. Traditionally they would be shaped around wooden or metal skewers and cooked over a grill. They might even be served in warmed pita breads with salad and a garlic sauce.
I made do with what I had to hand, with delicious results.
These were served simply with some couscous, roasted vegetables and a simple and easy to make houmous sauce. I sprinkled a bit of feta over top as I had some which needed using up. Altogether this was a brilliant combination that we both fell in love with.
INGREDIENTS NEEDED
TO MAKE MIDDLE EASTERN LAMB KOFTAS
There is nothing really complicated about this dish. Trust me on this. Simple ingredients put together to maximize flavors and eating pleasure.
- 1/2-pound (227g) ground lamb
- 1/2 small onion, peeled and grated on the large holes of a box grater
- 1 fat clove garlic, peeled and finely minced
- 1 TBS plain, full fat yogurt
- 2 TBS chopped fresh parsley
- 2 TBS chopped fresh coriander (cilantro)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp allspice
- 1/4 tsp paprika
- pinch of cayenne pepper
- salt and white pepper to taste
- feta cheese crumbles to sprinkle
For the houmous sauce:
- 6 TBS prepared houmous
- 1 1/2 TBS tahini
- 3 TBS full fat mayonnaise
- 1 clove of garlic, peeled and grated
- 2 tsp water
- salt and black pepper to taste
If you are not a fan of lamb feel free to use another ground meat. Ground lamb is readily available at my local grocery store.
I used a white onion. The coarse holes on a box grater grate this perfectly. Make sure you catch all of the juices as well as there is a lot of flavor in them.
You can grate the garlic if you want it to be finer.
If you don't have fresh herbs you can use dried. They have a more pronounced concentrated flavor so only use half as much. I prefer fresh herbs if I can get them.
I used plain prepared houmous to make the sauce. Tahini, which is sesame paste, can be found in the international aisle.
I grate the garlic for the sauce so that nobody ends up biting down on a chunk of garlic. Raw garlic can be very strong.
HOW TO MAKE
MIDDLE EASTERN LAMB KOFTAS
These go together very easily and quickly. This makes for a very simple meal.
- Whisk all of the ingredients for the houmous sauce together in a small bowl. Set aside. (This can be done a day ahead if you wish. Cover and refrigerate.)
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium baking sheet with some baking paper. Set aside.
- Crumble the lamb into a bowl. Add the yogurt, grated onion, minced garlic, parsley, coriander and all of the spices.
- Lightly mix together until well combined.
- Divide into six and shape into ovals. Place onto the baking sheet. (Try not to be too forceful in compacting it so that the mixture stays light.)
- Roast for 10 to 12 minutes until golden brown and cooked through. 160*F/71*C on a meat thermometer.
- Serve hot with couscous and the tahini humous sauce. Sprinkle feta cheese crumbles over top. I added some roasted veggies, but rice and flatbreads also go as would a nice salad on the side.
WHAT TO SERVE
WITH MIDDLE EASTER LAMB KOFTAS
On this occasion I served them with a delicious humous tahini sauce, feta crumbles, couscous and some roasted carrots and zucchini.
Basmati rice goes well, as does toasted pita bread. A fresh chopped salad with cucumber, tomato, onion and parsley also goes very well. Try using a zesty lemon dressing on the salad.
Garlic yogurt also tastes good with this. You can add roasted potatoes or a Mediterranean grain bowl for the heartier eater.
FREQUENTLY
ASKED QUESTIONS
DO I NEED TO USE LAMB?
Not at all. Feel free to use beef, turkey or chicken. The cook times will differ slightly, however. Also, turkey and chicken tend to dry out if cooked too long so bear that in mine.
DO I NEED TO COOK THIS IN THE OVEN?
You can also cook this on a hot grill, either gas or electric. In this case I would wrap the meat around a skewer for easy turning so that it cooks evenly.
CAN THIS RECIPE BE DOUBLED TO MAKE MORE SERVINGS?
Absolutely!
CAN THIS BE FROZEN?
Yes. Simply pop into an airtight freezer container. It can be kept frozen for up to three months.
HOW DO I REHEAT ANY LEFTOVERS?
Reheat gently in a skillet over medium heat. Adding a splash of water will help to keep them moist.
A FEW OTHER
MIDDLE EASTERN DISHES
TO ENJOY
I came to really enjoy Middle Eastern Food when I lived in the U.K. Here are a few favorite and delicious dishes that I learned to make at home.
BAKED SPICED KIBBEE - A delicious middle eastern spiced meat dish, typically served as an appetizer. You can shape it into small shapes or just bake it in a square pan like I have on this occasion. Scored before baking it very easily separates into small diamonds. We like to enjoy it as a main course.
TAGINE OF CHICKEN WITH APRICOTS & MINT - Traditionally this would be cooked in a clay pot called a tagine. Failing that a good casserole with a lid works just fine! This is a fruity and delicious Moroccan spiced chicken stew loaded with lovely flavors and textures. Dried Apricots and mint really add some delicious flavors. Fabulous served with rice or couscous.
Pin this recipe to your Main Dish, Lamb, or Middle Eastern Food boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 2
Lamb Koftas
Prep time: 13 MinCook time: 11 MinTotal time: 24 Min
Middle Eastern Lamb Patties, not too spicy and well flavored. Normally served on skewers, but for this small batch recipe I have chosen to make smallish patties instead. Serve with Couscous and veggies.
Ingredients
- 1/2 pound (227g) ground lamb
- 1/2 small onion, peeled and grated on the large holes of a box grater
- 1 fat clove garlic, peeled and finely minced
- 1 TBS plain, full fat yogurt
- 2 TBS chopped fresh parsley
- 2 TBS chopped fresh coriander (cilantro)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp allspice
- 1/4 tsp paprika
- pinch of cayenne pepper
- salt and white pepper to taste
- feta cheese crumbles to sprinkle
For the houmous sauce:
- 6 TBS prepared houmous
- 1 1/2 TBS tahini
- 3 TBS full fat mayonnaise
- 1 clove of garlic, peeled and grated
- 2 tsp water
- salt and black pepper to taste
Instructions
- Whisk all of the ingredients for the houmous sauce together in a small bowl. Set aside.
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium baking sheet with some baking paper. Set aside.
- Crumble the lamb into a bowl. Add the yogurt, grated onion, minced garlic, parsley, coriander and all of the spices.
- Lightly mix together until well combined.
- Divide into six and shape into ovals. Place onto the baking sheet.
- Roast for 10 to 12 minutes until golden brown and cooked through. 160*F/71*C on a meat thermometer.
- Serve hot with couscous and the tahini humous sauce. Sprinkle feta cheese crumbles over top. I added some roasted veggies, but rice and flatbreads also go as would a nice salad on the side.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
I wanted to make my daughter and I something simple for our supper that wouldn't take a lot of time or make a huge mess today. You cannot beat a sheet pan supper for ease of preparation and simplicity! I love sheet pan suppers! Everything cooks together simply on one pan. Easy peasy, lemon squeezy!
If you are cooking for only one or two people, it really doesn't get much easier! If you are cooking for more people, you can always spread all of the ingredients over two baking sheets. It is very easy to combine proteins and veggies with a simple sauce, seasonings, etc. and then roast them together.
The chicken is glazed with a simple apricot and mustard glaze using two kinds of mustard. The vegetables are cut into cubes and roasted with a bit of oil and some seasoning. I threw some frozen broccoli on for the last bit of cook time to add some color and healthy variety!
Altogether this was a fabulous "meal-in-one" which went together quickly and easily with very little effort. It was delicious. If you wanted to you could add a salad to complete the meal, but it really isn't necessary!
INGREDIENTS NEEDED FOR
SHEET PAN APRICOT CHICKEN DINNER
There is nothing too out of the ordinary here. Simple ingredients put together in the most delicious way.
For the Chicken:
- 2 boneless, skinless chicken breast
- 1 tsp garlic pepper seasoning
- 1 tsp light olive oil
For the vegetables:
- 2 medium baking potatoes, peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into half moons
- 1 small turnip/rutabaga/Swede, peeled and cut into 1/2-inch cubes
- 1 TBS light olive oil
- 1 tsp garlic pepper seasoning
- 1 cup of frozen broccoli florets
For the chicken glaze:
- 2 TBS apricot jam
- 2 tsp Dijon mustard
- 2 tsp grainy Dijon mustard
My chicken breasts were not evenly sized. I cut them in half so that each person could have half of the larger piece and half of the smaller piece.
Feel free to use any seasoning mix that you enjoy. I used garlic pepper as that is something which we like.
I took the frozen broccoli out and let it sit in a bowl while the meal was going through the initial cooking so that it wouldn't be totally frozen when I scattered it over everything else.
I used Bonne Maman Apricot Jam and Maille brand mustards.
KITCHEN SAFETY
WHEN HANDLING RAW CHICKEN
Handling raw chicken carefully is crucial to kitchen and health safety. Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!
- Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
- Use separate cutting boards and utensils for chicken to avoid cross contamination.
- Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
- Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
- Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
- Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.
Store any leftovers in the refrigerator in a covered container.
HOW TO PREPARE A
SHEET PAN APRICOT CHICKEN DINNER
It really is not rocket science!
- Preheat the oven to 450*F/240*C/ gas mark 7. Line a medium lipped baking tray with some baking parchment. Set aside. (Make sure it is a fairly heavy bottomed tray to prevent warping.)
- Pat the chicken dry with some paper toweling. Rub with the oil and then the seasoning. Place onto the baking sheet. (Do NOT rinse the chicken in water.)
- Toss the potatoes, carrots and swede/rutabaga/turnips together in a bowl with the olive oil and seasoning. Spread out onto the baking sheet next to the chicken.
- Roast in the preheated oven for 12 minutes, stirring the vegetables once.
- Whisk the glaze ingredients together until well combined.
- Remove the sheet pan from the oven. Spoon the glaze over the chicken pieces. Scatter the frozen broccoli over top of the roasted vegetables.
- Return to the oven and roast for a further 5 to 6 minutes until the chicken is cooked through and nicely glazed and the vegetables are beginning to caramelize. The internal temperature of the chicken should be 165*F/75*C.
- Serve the cooked chicken with the vegetables.
NOTE - If desired you can pop the sheet pan under the hot grill/broiler for a few minutes to caramelize things up nicely.
HINTS AND TIPS
FOR SHEET PAN DINNER SUCCESS
Sheet pan suppers are a simple and versatile way to get a delicious full supper onto the dinner table quickly and easily! Here are some hints and tips for sheet pan success!!
- Use a heavy based, quality, lipped sheet pan to prevent pan warping and a resulting mess in your oven. I can remember some of the cheap sheet pans that I had when I was first married, warping in the heat of the oven and things bouncing off them onto the oven floor. Quality and strength counts.
- For easy clean up you can line the sheet pan with a silicone liner, aluminum foil or baking parchment.
- Spread all of the ingredients out evenly on the baking sheet. This helps to prevent ingredients from steaming, resulting in a much better texture and some caramelization.
- Time the cooking of your ingredients by adding things which take longer to cook first and adding others as time proceeds.
- Cut your vegetables into like sizes for even cooking.
- You can use a cooling rack on the sheet pan for larger items which will enable the air to circulate under them and give a crisper finish.
A FEW OTHER
SHEET PAN DINNERS
YOU MAY ENJOY
SHEET PAN SAUSAGE AND PEPPERS - A delicious mix of smoked sausage, mixed peppers and onions. All baked together on a sheet pan until the sausage is golden brown and the vegetables lightly caramelized. Delicious in a toasted bun or on the side of a baked potato, with pasta, etc. This simple supper is tasty, tasty, tasty!
SHEET PAN ROASTED SEA BASS DINNER - No fuss, no muss, and little to no clean up involved. It is also perfectly sized for just two people, but of course you can increase the amounts to serve more if you wish. What you end up with is two beautifully roasted pieces of fish and beautifully caramelized onions, crispy roasted potatoes, and roasted tomatoes. This not only looks fabulous, but its healthy and delicious as well!
Pin this recipe to your Main Dish, Chicken or Sheet Pan Dinner Boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 2
Sheet Pan Apricot Chicken Dinner
Prep time: 15 MinCook time: 18 MinTotal time: 33 Min
Tender and moist pieces of chicken roasted to perfection with an assortment of root vegetables on a sheet pan. The chicken is glazed with a light apricot glaze. Altogether very delicious. No fuss, no muss.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breast
- 1 tsp garlic pepper seasoning
- 1 tsp light olive oil
For the vegetables:
- 2 medium baking potatoes, peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into half moons
- 1 small turnip/rutabaga/Swede, peeled and cut into 1/2-inch cubes
- 1 TBS light olive oil
- 1 tsp garlic pepper seasoning
- 1 cup of frozen broccoli florets
For the chicken glaze:
- 2 TBS apricot jam
- 2 tsp Dijon mustard
- 2 tsp grainy Dijon mustard
Instructions
- Preheat the oven to 450*F/240*C/ gas mark 7. Line a medium lipped baking tray with some baking parchment. Set aside.
- Pat the chicken dry with some paper toweling. Rub with the oil and then the seasoning. Place onto the baking sheet.
- Toss the potatoes, carrots and swede/rutabaga/turnips together in a bowl with the olive oil and seasoning. Spread out onto the baking sheet next to the chicken.
- Roast in the preheated oven for 12 minutes, stirring the vegetables once.
- Whisk the glaze ingredients together until well combined.
- Remove the sheet pan from the oven. Spoon the glaze over the chicken pieces. Scatter the frozen broccoli over top of the roasted vegetables.
- Return to the oven and roast for a further 5 to 6 minutes until the chicken is cooked through and nicely glazed and the vegetables are beginning to caramelize. The internal temperature of the chicken should be 165*F/75*C.
- Serve the cooked chicken with the vegetables.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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