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Sticky honey tamarind chicken tray bake recipe
Sticky honey tamarind chicken tray bake recipe
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Asian-inspired roast chicken tray bake with soy marinade and colorful vegetables.
Ingredients:
  • 4 chicken marylands
  • 600g sweet potato, peeled, cut into chunks
  • 2 red onions, peeled, quartered
  • 40.00 ml sesame oil
  • Fresh coriander sprigs, to serve
  • 42.00 gm soy sauce
  • 60ml (1/4 cup) honey
  • 60ml (1/4 cup) tamarind puree
  • 20.00 ml sesame oil
Instructions:
  • Combine all ingredients in a large bowl to create the marinade.
  • With a sharp knife, separate the drumsticks and thighs of the marylands. Toss them in the marinade until fully coated. Cover with plastic wrap and refrigerate for a minimum of 30 minutes to marinate.
  • Preheat your oven to 180C/160C fan forced and line a large baking dish with foil. Toss sweet potato and onion in sesame oil and salt, then spread them out in the dish. Nestle chicken pieces among the vegetables, reserving the marinade. Roast everything for 30 minutes.
  • Transfer the reserved marinade to a saucepan over medium-high heat and simmer for 3-4 minutes until slightly thickened. Remove from heat.
  • Coat the chicken pieces generously with the flavorful marinade. Roast the chicken and veggies for an additional 15-20 minutes until the chicken is fully cooked. Garnish with fresh coriander before serving.

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