I can’t believe that I have only recently discovered the joy that is the chicken tray bake. OMG, the BEST! You can’t beat it for an easy midweek dinner.
I’m not sure what I used to do before the chicken tray bake, but it can’t have been as easy or as yummy. Everything goes into one pan and the oven works it’s magic for a mere 30-40 minutes to deliver caramelised, melty goodness at dinner time.
Here are some recent tried-and-tested chicken tray bake favourites:
• Jaime’s hit and run baked chicken
• Tray-baked chicken thighs with romesco
• Tray-baked chicken with butter beans, leeks and spinach
• Chicken and sweet potato tray bake
• One pan lemon and chicken potato bake
But I’ve saved the best for last. This Sticky chicken tray bake is the absolute bomb. I adapted the recipe from a BBC Good Food recipe. The Chinese flavours sink into the chicken, making it delicious all the way through. I always make an extra thigh to shred for the kids’ sandwiches the next day.
Sticky chicken tray bake
Takes about: 10 minutes plus 1 hour+ marinating time and 40 minutes cooking time
8 small chicken thigh cutlets, skin on (or 4 large cutlets)
4 tbsp hoisin sauce
2 tsp sesame oil
2 tbsp clear honey
1½ tsp Chinese five-spice powder
2 cm knob of fresh ginger, grated
2 garlic cloves, crushed
bunch spring onions, tops removed and chopped
handful of cashew nuts
Preheat fan-forced oven to 180ºC. Put the chicken thighs in a large roasting tin – it will be a tight fit. Season the chicken. Mix together all remaining ingredients except the spring onions and cashew nuts. Pour the mix over the chicken and turn the chicken once or twice to coat.
Cover baking tin with foil and marinade in the fridge for at least an hour, but preferably for longer. I make the recipe up to this point in the morning to leave marinading in the fridge all day. You can also make the night before and leave. Turn once or twice if you have the opportunity.
Once ready to cook, put the skin-side up chicken into the oven for 35 mins, taking out to baste once or twice.
After 35 minutes, sprinkle the spring onions and cashew nuts over the chicken and return to the oven to bake a further 5 mins.
Serve over rice or veggies with a ladle of the broth poured over the top.