App onlyCalming green soup.
Pack in the veg with this healthy soup. Top with a drizzle of yogurt, some mint leaves and black pepper. It's great reheated for lunch if you have leftovers
Sticky lemon chicken traybake
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 2 potatoesabout 600g, chopped
- 1 red onionsliced
- 300g pak choicut into quarters
- 1 tsp vegetable oil
- 4 skin-on and bone-in chicken thighs
- 2 tbsp honey
- 1 lemonjuiced and zested
- 1 tbsp fish sauce
- 10g gingergrated
- 1 red chillithinly sliced
- 10g corianderroughly chopped
- 2 spring onionssliced
- jasmine riceto serve
Nutrition: Per serving
- kcal409
- fat14g
- saturates4g
- carbs41g
- sugars14g
- fibre5g
- protein26g
- salt1.4g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
Serve sprinkled with the chilli, coriander and spring onions, alongside some rice, if you like.
