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Honey garlic chicken tray bake recipe
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Create a succulent and flavorful tray bake with bone-in chicken thighs, orange, and honey for a rich and saucy dish with minimal effort.
Ingredients:
  • 500g pumpkin, peeled, deseeded, coarsely chopped
  • 1 bunch baby carrots, unpeeled, trimmed, scrubbed
  • 1 red onion, cut into thick wedges
  • 3 fresh rosemary sprigs
  • 6 (about 1.2kg) chicken thigh cutlets
  • 1 orange, halved
  • 60ml (1 ⁄4 cup) honey
  • 20.00 ml gluten-free tamari
  • 2 garlic cloves, crushed
Instructions:
  • Preheat the oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Spread out pumpkin, carrot, onion, and rosemary on the tray. Drizzle with oil, season, and toss to combine. Arrange the chicken among the vegetables.
  • Slice half of the orange thinly and juice the remaining half to get 2 tablespoons of juice. Mix the orange juice with honey, tamari, and garlic in a small jug. Drizzle over the chicken before baking for 25 minutes, basting halfway through, until the chicken turns golden brown.
  • Place the orange slices in the pan and bake for 15 minutes, or until the vegetables are golden and tender and the chicken is glazed and fully cooked. Let it sit for 5 minutes before serving.

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