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Meat

Sticky Orange Chicken Traybake

Traybakes make brilliantly easy midweek meals and this crispy chicken recipe is no exception! Coated in a sticky soy, honey and orange glaze.

Serves 4

Difficulty
Easy
Tray Bake Recipe
Preparation Time
Less than 20 minutes
Cooking Time
30 minutes to 1 hour
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 4
    Skin-on, bone in chicken thighs
  • 4
    Skin-on, bone in chicken drumsticks
  • 2 tbsp
    Vegetable oil
  • 200g
    Tenderstem broccoli, stems trimmed
  • 180g
    Sugar snap peas
  • 1 or 2
    Medium sweet potatoes, peeled and cut into chunks

  • For the Glaze

  • 2
    Oranges, zested and juiced
  • 4 tbsp
    Clear honey
  • 2 tbsp
    Dark soy sauce
  • 4 tbsp
    Chilli sauce (to taste)
  • 4 tbsp
    Rice vinegar​
  • 4
    Garlic cloves, minced
  • 2 cm
    Piece fresh ginger, minced

  • To Garnish

  • 4
    Spring onions, sliced
  • Small handful fresh coriander, roughly chopped

Approximate Times

  • Preparation :
    Less than 20 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
  2. Make a couple of incisions in the chicken pieces and place them into a baking tray with the sweet potato chunks.
  3. Add the glaze ingredients to a bowl and mix well to combine. Pour half of the glaze over the top of the chicken and sweet potato chunks, turning them over to make sure every piece has a good coating of glaze. Save the rest of the glaze in the bowl for later.
  4. Turn the chicken skin side up and add a sprinkle of salt and pepper. Drizzle over the oil to help the chicken skin crisp. Cook in the oven for 20 mins, then brush some more glaze over the chicken and return to the oven for a further 15 mins.
  5. Add the broccoli and sugar snaps to the remaining glaze in the bowl and mix together, seasoning with salt and pepper.
  6. Arrange the vegetables in the baking tray alongside the chicken. Sprinkle over some of the spring onions, return to the oven and bake for a further 15 mins or until the chicken is cooked through. Sprinkle with the remaining spring onions and plenty of fresh chopped coriander. Serve with cooked rice, if you like.