Sticky Orange Chicken Tray-bake
It’s sticky. it’s sweet. It’s DELICIOUS. My sticky orange chicken tray-bake 🍊 Make this your new go-to dinner and I promise you’ll never look back because there is honestly so much flavour in this dish that it may even convince you to skip the odd takeaway. Check out my video to see how simple this dish really is,
What’s also great about this meal is that you don’t need any scales, just a trusty tablespoon. You can always taste along the way and add to your liking. I served this dish with rice however you can switch this out for roasted veg, chips or whatever else ya fancy. Although if you do decide to serve in a wrap, please remember to remove the bones. I don’t want to hear any horror stories.
Let’s up your dinner game
This recipe formed part of my ‘How to up your dinner game’ series, so if you want more exciting dinner recipes that are simple but incredibly filling and delicious, why not try some more from the series below:
- Pesto and cream cheese stuffed chicken
- Lamb moussaka meatballs
- Fennel sausage pasta with confit leek
- Harissa spiced salmon tray bake
- Garlic and bacon spaghetti
- Mascarpone tomato pasta bake
I will be revisiting this dinner series, so if you have any ingredients that you want using in a new and creative way, let me know and I’ll be happy to develop some new recipes.
Ingredients
For the Tray-bake
- 2 skin on, bone in chicken thighs
- 2 skin on, bone in chicken drumsticks
- 1 tbsp vegetable oil
- Pinch of salt and pepper
- 1 pack of tender stem broccoli
- 1 pack of sugar snap peas
For the Glaze
- Zest and juice of 1 orange
- 4 tbsp runny honey
- 2 tbsp dark soy sauce
- 2 tbsp chilli sauce (or more, or less depending on your taste)
- 2 tbsp rice vinegar
- 1 tbsp garlic (or 2 minced cloves of garlic)
- 1 tbsp ginger paste (or 1cm knob of minced ginger)
To Finish
- 2 chopped spring onions
- 1 sliced red chilli
- 1 small handful of chopped coriander
- 1 small handful of cashew nuts
- Cooked rice
Method
- Preheat the oven to 190°C Fan/400°F/Gas Mark 6.
- Make a couple of incisions in the chicken.
- Mix all the glaze ingredients together in a large bowl then add the chicken and mix well together.
- Place the chicken onto a baking tray and add a spoonful of glaze onto each piece. (Save the rest of the glaze in the bowl).
- Then a sprinkle of salt and pepper, and a teeny bit of oil to help the skin crisp. Place in the oven and cook for 20 minutes.
- Brush some more glaze over the chicken and return to the oven for a further 15 minutes.
- Prep your veggies in this time, trim the broccoli, slice ya springers, chop ya coriander... you get the picture.
- Add the broccoli and sugar snaps into the glaze bowl and mix well together, season slightly with salt and pepper.
- Get ya chicken out of the oven and place the vegetables in and around it. Give it all a re-jig if you have to.
- Sprinkle over your chilli, some of your spring onions and the cashews, return to the oven and bake for (last but not least) a further 15 minutes.
- Carefully remove from the oven and serve up with boiled rice and sprinkle over more of everything! Stuff it down ya bab!