Braised cabbage & carrots
A simple, healthy vegetable side dish that can be left to slow cook as you prepare your main dish
Citrus chicken & grains traybake
Serves 4 - 6
Easy
Prep:
Cook:
Throw together chicken thighs, broccoli and mixed grains to make this easy traybake. It takes just 15 minutes to prep, then your oven will do the hard work
Skip to ingredients
- 2 oranges1 zested and juiced, 1 halved and sliced
- 1 limezested and juiced
- 1 tbsp fish sauce
- 1 red chillifinely chopped (deseeded, if you prefer less heat)
- 2 tbsp honey
- 2 tbsp vegetable oil
- 20g gingerpeeled and finely grated
- 4 garlic clovescrushed
- 1 kg skin-on, bone-in chicken thighs
- 1 large broccoli(about 400g), broken into florets, stalks roughly chopped
- 2 x 250g pouches mixed grains(we used red rice & quinoa)
- 200ml chicken stockmade with ½ stock cube
- small handful of corianderfinely chopped
Nutrition: Per serving (6)
- kcal477
- fat22g
- saturates5g
- carbs38g
- sugars10g
- fibre6g
- protein28g
- salt1.16g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Combine the orange juice and zest with the lime juice and zest, the fish sauce, chilli, honey, 1 tbsp of the oil, the ginger and garlic in a large bowl. Add the chicken thighs, season and toss to coat.
step 2
Tip the broccoli, mixed grains, stock and remaining oil into a large roasting tin, and stir well. Nestle the orange slices and chicken thighs on top, skin-side up, and spoon over half the marinade from the bowl. Roast for 20 mins, then spoon over the remaining marinade. Roast for a further 20-25 mins, or until the chicken thighs are golden, sticky and cooked through. Serve with the coriander scattered over the top.
