Orange chicken traybake

Enjoy the flavours of harvest time with these bright and flavour-packed one-pot recipes

- ALI GRAVES

Orange chicken traybake SERVES 4

INGREDIENTS

8 skin-on, bone-in chicken thighs

1 orange, zested and juiced

4 tbsp runny honey

2 tbsp dark soy sauce

2 tbsp chilli sauce, or to taste

2 tbsp rice wine vinegar

2 garlic cloves, minced

7g ginger root, peeled and grated

Salt and black pepper

1 tbsp light olive oil

2 large sweet potatoes, peeled and cut into 3cm cubes

200g long-stem broccoli

180g sugar snap peas

2 spring onions, sliced

1 red chilli, sliced

20g cashew nuts, roughly chopped

15g coriander, chopped (optional)

METHOD

Heat the oven to 200°C/180°C fan/ gas mark 6. Make a few cuts in the chicken thighs and set them aside.

Heat a pan on a high heat. Mix together the orange zest and juice, honey, soy sauce, chilli sauce, rice wine vinegar, garlic and ginger with a pinch of salt and pepper.

Rub the oil over the chicken and place in the pan, skin side down. Sear for 5-6 minutes, then turn the thighs over.

Spoon some of the glaze over each chicken thigh and add the sweet potatoes, nestling them around the chicken. Place the pan in the oven for 20 minutes, then baste over some more glaze and bake for another 15 minutes, until the chicken is dark golden and cooked through.

Throw the broccoli and sugar snaps into the pan and pour over the last of the glaze. Give everything a good turn to coat and sprinkle over half of the spring onions.

Pop the pan back in the oven for a final 15 minutes, until the vegetables are tender.