Orange chicken traybake

Juicy chicken thighs glazed with a sticky, tangy mix of orange, honey, soy, and chilli. Sweet potatoes, broccoli, and sugar snap peas roast alongside, absorbing every bit of flavour. The crunch of cashews and fresh herbs finishes this easy weeknight favourite perfectly.

Method

1. Preheat and Score Chicken

   Heat the oven to 200C/180C Fan/Gas 6. Make small cuts in the chicken thighs with a sharp knife and set aside.

2. Prepare Orange Glaze

   In a bowl, combine orange zest and juice, honey, soy sauce, chilli sauce, rice wine vinegar, garlic, ginger, and a pinch of salt and pepper. Mix well.

3. Sear Chicken

   Rub olive oil over the chicken skin. Heat a roasting tin over high heat and place chicken skin-side down. Sear for 5–6 minutes until golden and crispy, then turn thighs over.

4. Add Sweet Potatoes and Glaze

   Spoon some glaze over each thigh. Scatter sweet potato cubes around the chicken.

5. Roast First Stage

   Roast in the oven for 20 minutes, then baste with more glaze.

6. Finish Cooking Chicken

   Continue roasting for another 15 minutes until chicken is dark golden and fully cooked.

7. Add Vegetables and Glaze

   Add broccoli and sugar snap peas to the tin. Pour over remaining glaze and toss to coat everything evenly.

8. Roast Vegetables

   Sprinkle half the spring onions over the vegetables and return to the oven for 15 minutes until tender.

9. Finish and Serve

   Scatter remaining spring onions, sliced chilli, cashew nuts, and coriander (if using) over the traybake before serving.

Suggested Wine Pairing

This orange chicken traybake pairs wonderfully with aromatic, chilled whites and light reds with a hint of sweetness to balance the tangy glaze.

• Majestic: Ancre Hills Sauvignon Blanc
  Vibrant citrus and herbaceous notes highlight the orange glaze and fresh vegetables.
• Tesco: Tesco Finest Gewürztraminer
  Spicy floral aromas and a touch of sweetness complement the chilli and honey balance.
• Sainsbury’s: Taste the Difference Pinot Noir
  Light-bodied with bright red fruit, it balances the chicken’s richness without overpowering.

What can you serve with this

1. Steamed jasmine rice: Soaks up the sticky glaze and adds a fragrant base.
2. Simple green salad: Crisp and refreshing to balance rich flavours.
3. Roasted cashew and broccoli stir-fry: Adds more crunch and matching flavours.
4. Crusty bread: Perfect for mopping up delicious juices.
5. Pickled cucumber salad: Adds a sharp, cool contrast to the sticky glaze.

FAQs for Orange Chicken Traybake

• Can I use chicken breasts instead of thighs? Yes, but thighs stay juicier and more flavourful with this cooking method.
• How do I make sure the chicken skin is crispy? Searing skin-side down in a hot pan before roasting helps crisp it up nicely.
• Can I prepare the glaze ahead of time? Absolutely, the flavours develop even more if left to rest for a few hours.
• Is this recipe gluten-free? Use tamari instead of soy sauce for a gluten-free version.
• Can I add more vegetables? Yes, bell peppers, carrots or snap peas work well roasted alongside.
• How can I make the dish less spicy? Reduce or omit the chilli sauce and fresh chilli slices.

Nutri-score Health Check

This orange chicken traybake scores a Nutri-Score B for its balance of lean protein from chicken thighs, nutritious vegetables and moderate use of healthy fats. The natural sweetness from honey and orange adds flavour without excess sugar.

Positive Factors

• Chicken thighs: A rich source of protein and iron
• Sweet potatoes, broccoli, peas: High in fibre, vitamins and antioxidants
• Olive oil: Heart-healthy monounsaturated fats
• Ginger and garlic: Added flavour with anti-inflammatory properties

Negative Factors

• Honey: Natural sugar, so use moderately
• Soy sauce: Contains sodium, choose low-salt brands if possible
• Chilli sauce: Adds spice, which some may wish to reduce

This Nutri-score is calculated automatically based on ingredients and is a guideline for a balanced meal.