Name: Sticky lemon chicken traybake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 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

Sticky 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

1 hr total 10 min prep 50 min cook 4 409 cal

Instructions

Tap a step to mark it done

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.
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.
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.
4 Serve sprinkled with the chilli, coriander and spring onions, alongside some rice, if you like.