Sticky lemon chicken traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
