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Sticky lemon chicken traybake

One sticky lemon chicken traybake

Sticky lemon chicken traybake

Name: Sticky lemon chicken traybake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
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

Helena Busiakiewicz

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Serves 4

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4 out of 5.57 ratingsRate

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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

Gluten-free

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

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

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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.

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A star rating of 4 out of 5.57 ratings

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