Sticky Ginger and Lemon Chicken Traybake
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
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 200C/180C fan/gas 6. Put the potatoes 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. Add in the red onion and pak choi, and 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.
- Ingredients
- Based on 4 servings
-
800g Potatoes, cut into quaters 1x Sainsbury's Baby Potatoes 1kg -
1 heaped tbsp Ginger Paste, grated 1x KTC Minced Ginger Paste 210g -
1kg Chicken Thighs, skin-on and bone-in 1x Sainsbury's 1kg British Fresh Chicken Skin on Thighs -
1tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
4 Spring Onions, sliced 1x Sainsbury's Spring Onions Bunch 100g -
1 Red Chilli, thinly sliced 1x Sainsbury's Green Chillies 65g -
500g Pak Choi, cut into quarters 2x Sainsbury's Pak Choi 250g -
1tsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
10g Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
440g Jasmine Rice, to serve 2x Ben's Original Jasmine Microwave Rice 220g -
1 Red Onion, sliced 1x Sainsbury's Red Onions Loose -
2tbsp Honey 1x Sainsbury's Runny Honey 340g -
1 Lemon, juiced and zested 1x Sainsbury's Lemons