Citrus chicken & grains traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 2 oranges, 1 zested and juiced, 1 halved and sliced
- 1 lime, zested and juiced
- 1 tbsp fish sauce
- 1 red chilli, finely chopped (deseeded, if you prefer less heat)
- 2 tbsp honey
- 2 tbsp vegetable oil
- 20g ginger, peeled and finely grated
- 4 garlic cloves, crushed
- 1 kg skin-on, bone-in chicken thighs
- 1 large broccoli (about 400g), broken into florets, stalks roughly chopped
- 2 x 250g pouches mixed grains (we used red rice & quinoa)
- 200ml chicken stock, made with ½ stock cube
- small handful of coriander, finely chopped
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 7. Combine the orange juice and zest with the lime juice and zest, the fish sauce, chilli, honey, 1 tbsp of the oil, the ginger and garlic in a large bowl. Add the chicken thighs, season and toss to coat.
- STEP 2
Tip the broccoli, mixed grains, stock and remaining oil into a large roasting tin, and stir well. Nestle the orange slices and chicken thighs on top, skin-side up, and spoon over half the marinade from the bowl. Roast for 20 mins, then spoon over the remaining marinade. Roast for a further 20-25 mins, or until the chicken thighs are golden, sticky and cooked through. Serve with the coriander scattered over the top.
