Sticky Lemon Chicken Traybake
Seriously delicious and all made in one pan!
Serves
4
Featuring
Featuring Single Variety Co. Amalfi Lemon Marmalade
Ingredients
For the Marinade:
100g Amalfi Lemon Marmalade
1 tbsp light soy sauce
1 small clove garlic, crushed
1 small thumb ginger, finely grated
For the Traybake:
1kg bone-in, skin-on chicken thighs & legs
200g Tenderstem broccoli
1 – 2 tbsp sesame seeds
1 spring onion
1 red chilli, optional
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 200C/180C fan/gas 6.
- First, make the marinade. Place the Amalfi Lemon Marmalade in a bowl or jug and slightly warm in the microwave for 30 seconds to loosen. Alternatively, add a
tablespoon of boiling water and stir to combine. - Add the soy, crushed garlic and finely grated ginger to the warmed preserve and stir well to combine. Set aside whilst you prepare the chicken.
- Using a sharp knife, score the skin on the chicken several times and place on a large roasting tray. Spoon over half the marinade ensuring all the chicken is coated. Place in the oven for 20 minutes.
- Remove the chicken from the oven and spoon over the remaining marinade. Place the broccoli around the chicken and sprinkle the entire tray with the sesame seeds and return to the oven for a further 10 minutes until the chicken is cooked through and beautifully caramelised.
- Remove the tray from the oven and sprinkle over sliced spring onion and chilli, if using.
- Serve straight to the table along side cooked noodles or rice
