Orange chicken traybake

Orange chicken traybake: the midweek winner

There are recipes you cook once and then forget about, and then there are the recipes that earn a permanent spot in your weeknight rotation. For me, this orange chicken traybake firmly belongs in the second category. I’ve been making it for years and it still hits every single time. Juicy, golden chicken thighs roasted with sweet potato and crunchy veg, all coated in the most addictive sticky orange-soy glaze. Honestly, it’s the traybake of dreams.

And if you’re someone who craves a cheeky Chinese takeaway midweek, this one is going to scratch that itch without you even needing to leave the house. We’re talking chilli sauce, dark soy, rice wine vinegar, garlic, ginger, honey and fresh orange juice all bubbling together in the oven until it clings to your chicken like an edible hug. Add in a sprinkle of cashews, spring onion and chilli at the end and you’ve basically just levelled up your whole dinner game.

Why I love a traybake (and you should too)

The magic of a traybake is its simplicity. Throw everything onto one tray, bung it in the oven, and you’ve got a complete meal with minimal effort. Fewer pans = less washing up = more time for a glass of wine while dinner takes care of itself.

But just because it’s easy doesn’t mean it’s boring. In fact, I’d argue a good traybake is one of the best ways to pack in flavour, because all those ingredients roast together, share their juices, and create little pockets of joy on the tray. The chicken skins crisp up, the sweet potatoes caramelises and the broccoli chars at the edges beautifully. It’s all the little details that make this kind of cooking so satisfying.

The sticky sauce that steals the show

What makes this traybake extra special is that sauce. Orange and chicken is an underrated combo, the citrus cuts through the richness of the chicken skin, while honey adds that gorgeous tacky glaze you’ll want to lick off the spoon. It’s sweet, savoury, tangy and just a little fiery thanks to ginger and chilli. Basically, everything you want in a sauce.

And the best bit? It does all the work for you while roasting. No standing over the hob, no faffing with reductions, just mix it all up, pour it over and let the oven do its magic.

Why this recipe should make it to your table this evening

One-pot wonder: chicken, veg, carbs and sauce all together.
Packed with nutrients: protein from chicken, fibre from sweet potato, vitamins from broccoli and sugar snaps.
Crowd-pleaser: bold flavours, a little sweetness, a little spice. It’s basically got something for everyone.
Better than a takeaway: Controversial perhaps, but you’ll feel so good after this comforting, satisfying dish. Plus you know exactly what’s gone into it.

Serving suggestions for this baby

This dish is incredible on its own, straight from the tray (because let’s be real, who can resist pinching a bit before it even hits the plate?). But if you want to bulk it out or feed more people, here are some ideas:

Serve with fluffy white rice or coconut rice to soak up the sticky sauce.
Add naan or flatbreads for mopping duties.
Toss some extra roasted veg on the side if you’ve got a spare courgette or carrot knocking about.
Pair with a crisp white wine or a ginger beer for a proper midweek treat.

Poppy vs leftovers

Full disclosure: I always think this traybake will leave enough for lunch the next day. SPOILER. It never does. The chicken is too juicy, the sauce is too addictive, and suddenly you’re sneaking back into the kitchen for “just one more piece.” And honestly? That’s the kind of recipe you want in your life, the one that makes people scrape the tray clean in a really uncouth kinda way.

From my kitchen to yours (and into my book)

This sticky chicken traybake is exactly the kind of recipe that inspired me to write my latest book: Poppy Cooks: The Actually Delicious One Pot Cookbook. One pot, one pan, minimal faff, maximum flavour, it’s cooking stripped back to what actually makes sense in our busy lives.

So consider this recipe a little freebie taster and a peek inside the vibe of the book. If you like this, trust me, you’re going to love the rest.

And in conclusion…

If you’re hunting for a midweek dinner that feels like a treat but doesn’t leave you drowning in dishes, this orange chicken traybake is the answer. Sweet, savoury, citrusy and a little spicy. It’s proper comfort food, but with enough freshness from the orange and greens to keep it balanced.

So grab your tray, load it up, and get ready for your new favourite chicken dinner. And look, if you do manage to save some for leftovers, I salute your self-control. I am yet to develop that.

By Poppy Cooks

https://www.poppycooks.com/recipes/orange-chicken-traybake/

This sticky orange chicken traybake is a one pot wonder. It's vibrant, absolutely delicious and one I've been making for years.

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Ingredients

Metric Imperial

Metric

8 skin-on, bone-in chicken thighs
1 orange, zested and juiced
4 tablespoons runny honey
2 tablespoons dark soy sauce
2 tablespoons chilli sauce, or to taste
2 tablespoons rice wine vinegar
2 garlic cloves, minced
7g ginger root, peeled and grated
1 tablespoon light olive oil
2 large sweet potatoes, peeled and cut into 3cm cubes
200g longstem broccoli
180g sugarsnap peas
2 spring onions, sliced
1 red chilli, sliced
20g cashew nuts, roughly chopped
15g coriander, chopped (optional)
salt and black pepper

Imperial

8 skin-on, bone-in chicken thighs
1 orange, zested and juiced
4 tablespoons runny honey
2 tablespoons dark soy sauce
2 tablespoons chilli sauce, or to taste
2 tablespoons rice wine vinegar
2 garlic cloves, minced
1/4oz ginger root, peeled and grated
1 tablespoon light olive oil
2 large sweet potatoes, peeled and cut into 3cm cubes
7oz longstem broccoli
7oz sugarsnap peas
2 spring onions, sliced
1 red chilli, sliced
Small handful of cashew nuts, roughly chopped
Small handful of coriander, chopped (optional)
salt and black pepper

Instructions

Heat the oven to 200°C/180°C fan/Gas 6. Use a sharp knife to make a few cuts in the chicken thighs and set them aside while you make the glaze.
Heat your pan on a high heat. Meanwhile, mix together the orange zest and juice, honey, soy sauce, chilli sauce, rice wine vinegar, garlic and ginger with a pinch each of salt and black pepper.
Lightly rub the oil over the chicken skin and place the thighs into the hot pan, skin side down. Sear for 5–6 minutes, until the skin is golden, then turn the thighs over.
Spoon some of the glaze over each chicken thigh and add the sweet potatoes, nestling them around the chicken. Place the pan into the oven for 20 minutes, then baste over some more glaze and bake for another 15 minutes, until the chicken is dark golden and cooked through.
Throw the broccoli and sugarsnaps into the pan and pour over the last of the glaze. Give everything a good turn to coat and sprinkle over half of the spring onions. Pop the pan back into the oven for a final 15 minutes, until the veg are tender.
Sprinkle over the remaining spring onions, along with the chilli and peanuts, and the coriander (if using), to serve.