Sticky lemon chicken traybake
Made all in one tray, this chicken traybake will save you time and reduce washing up. Perfect for a midweek meal, it goes well with jasmine rice on the side
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Prep:10 mins
Cook:50 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 409
-
fat 14g
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saturates 4g
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carbs 41g
-
sugars 0g
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fibre 5g
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protein 26g
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salt 1.4g
Ingredients
- 2 potatoes, about 600g, chopped
- 1 red onion, sliced
- 300g pak choi, cut into quarters
- 1 tsp vegetable oil
- 4 skin-on and bone-in chicken thighs
- 2 tbsp honey
- 1 lemon, juiced and zested
- 1 tbsp fish sauce
- 10g ginger, grated
- 1 red chilli, thinly sliced
- 10g coriander, roughly chopped
- 2 spring onions, sliced
- jasmine rice, to serve
Method
Heat the oven to 200C/180C fan/gas 6. Put the potatoes, red onion and pak choi in a large roasting tray, drizzle with the oil and season. Nestle the chicken thighs on top.
Mix the honey with the lemon juice and zest, fish sauce and ginger, then spoon over the chicken. Cover with foil and bake for 30 mins.
After 30 mins, remove the foil and increase the heat to 220C/200C fan/gas 8. Roast for 20 mins more, until the chicken is cooked through.
Serve sprinkled with the chilli, coriander and spring onions, alongside some rice, if you like.
