Sticky Ginger and Lemon Chicken Traybake

    10m prep time
    60m total time
    Easy level
    13 ingredients

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
  • 1kg Chicken Thighs, skin-on and bone-in 1 x Sainsbury's 1kg British Fresh Chicken Skin on Thighs
  • 1tbsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml
  • 4 Spring Onions, sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 1tsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 800g Potatoes, cut into quaters 1 x Sainsbury's Baby Potatoes 1kg
  • 1 Red Onion, sliced 1 x Sainsbury's Red Onions Loose
  • 2tbsp Honey 1 x Sainsbury's Runny Honey 340g
  • 1 Lemon, juiced and zested 1 x Sainsbury's Lemons
  • 1 Red Chilli, thinly sliced 1 x Sainsbury's Green Chillies 65g
  • 10g Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 1 heaped tbsp Ginger Paste, grated 1 x KTC Minced Ginger Paste 210g
  • 500g Pak Choi, cut into quarters 2 x Sainsbury's Pak Choi 250g
  • 440g Jasmine Rice, to serve 2 x Ben's Original Jasmine Microwave Rice 220g
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