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Sticky orange chicken traybake recipe

Sticky orange chicken traybake recipe

31 ratings

Created by Poppy O’Toole

Traybakes make brilliantly easy midweek meals and this crispy chicken recipe is no exception! Coated in a sticky soy, honey and orange glaze, it's easy to throw together, yet tastes amazing. See method

  • Serves 4
  • Takes 1 hr
  • 790 calories / serving
  • Dairy-free

Ingredients

  • 4 skin-on, bone in chicken thighs
  • 4 skin-on, bone in chicken drumsticks
  • 2 tbsp vegetable oil
  • 2 x 200g pack Tenderstem broccoli, stems trimmed
  • 2 x 180g pack sugar snap peas
  • 1 large 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 tbsp ginger paste or 2cm piece fresh ginger, minced

To garnish

  • 4 spring onions, sliced
  • small handful fresh coriander, roughly chopped
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    3300kj
    790kcal     40%

  • Fat

    40g 57%

  • Saturates

    12g 61%

  • Sugars

    36g 40%

  • Salt

    3.1g 52%

of the reference intake
Carbohydrate 61.5g Protein 41g Fibre 9.4g

Method

  1. Preheat the oven to 180°C Fan/200oc/Gas Mark 6.
  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.

See more Traybake recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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