Orange chicken traybake
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-free
This vibrant traybake brings together golden chicken thighs with sweet potatoes, broccoli and sugar snap peas. The tangy orange glaze with honey, soy and chilli gives a sticky-sweet finish, making it an easy family dinner with plenty of flavour.
Ingredients
- 8 skin-on, bone-in chicken thighs
- 1 orange, zest and juice
- 4 tbsp runny honey
- 2 tbsp dark soy sauce
- 2 tbsp hot chilli sauce
- 2 tbsp rice wine vinegar
- 2 garlic cloves, finely chopped
- 7g/¼oz fresh root ginger, peeled and grated
- 1 tbsp light olive oil
- 2 large sweet potatoes, peeled and cut into 3cm/1¼in cubes
- 200g/7oz Tenderstem broccoli
- 180g/6¼oz sugar snap peas
- 2 spring onions, thinly sliced
- 1 red chilli, thinly sliced
- 20g/¾oz cashew nuts, roughly chopped
- 15g/½oz fresh coriander, chopped (optional)
- salt and freshly ground black pepper
Method
Heat the oven to 200C/180C Fan/Gas 6.
Make a few cuts in the chicken thighs with a sharp knife and set aside.
In a bowl, mix together the orange zest and juice, honey, soy sauce, chilli sauce, rice wine vinegar, garlic, ginger and a pinch of salt and pepper.
Rub the oil over the chicken skin and put the thighs skin-side down in a hot roasting tin set over a high heat. Sear for 5–6 minutes, until the skin is golden, then turn the thighs over.
Spoon some of the glaze over each thigh and scatter the sweet potatoes around the chicken.
Roast for 20 minutes, then baste with more glaze and cook for another 15 minutes, until the chicken is dark golden and cooked through.
Add the broccoli and sugar snap peas to the tin, pour over the remaining glaze and toss to coat. Sprinkle over half the spring onions and return to the oven for a final 15 minutes, until the vegetables are tender.
Scatter with the remaining spring onions, chilli, cashews and coriander (if using) to serve.
