Citrus chicken & grains traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 2 oranges1 zested and juiced, 1 halved and sliced
- 1 limezested and juiced
- 1 tbsp fish sauce
- 1 red chillifinely chopped (deseeded, if you prefer less heat)
- 2 tbsp honey
- 2 tbsp vegetable oil
- 20g gingerpeeled and finely grated
- 4 garlic clovescrushed
- 1 kg skin-on, bone-in chicken thighs
- 1 large broccoli(about 400g), broken into florets, stalks roughly chopped
- 2 x 250g pouches mixed grains(we used red rice & quinoa)
- 200ml chicken stockmade with ½ stock cube
- small handful of corianderfinely chopped
Nutrition: Per serving (6)
- kcal477
- fat22g
- saturates5g
- carbs38g
- sugars10g
- fibre6g
- protein28g
- salt1.16g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Combine the orange juice and zest with the lime juice and zest, the fish sauce, chilli, honey, 1 tbsp of the oil, the ginger and garlic in a large bowl. Add the chicken thighs, season and toss to coat.
step 2
Tip the broccoli, mixed grains, stock and remaining oil into a large roasting tin, and stir well. Nestle the orange slices and chicken thighs on top, skin-side up, and spoon over half the marinade from the bowl. Roast for 20 mins, then spoon over the remaining marinade. Roast for a further 20-25 mins, or until the chicken thighs are golden, sticky and cooked through. Serve with the coriander scattered over the top.
