Easy chicken TRAY BAKES

Simple one-dish dinners with big flavour and minimal clean-up

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Soy and sesame chicken thighs

A simple all-in-one dish that utilises a bunch of store-cupboard ingredients.

SERVES 4

PREP 20 MINS, PLUS MARINATING

COOK 40-50 MINS

* 3tbsp soy sauce

* 3tbsp honey

* 1 large garlic clove, crushed

* 1tsp ginger paste

* 3tbsp sesame oil

* 8 skin-on, bone-in chicken thighs

* 2 x 250g pouches sticky rice, to serve

* Small handful fresh coriander, chopped

* Lime wedges, for squeezing

For the pickles:

* 200g baby cucumbers, sliced

* 3tbsp rice wine vinegar

* 1tsp caster sugar

* 1tbsp soy sauce

* 1tsp coriander seeds

1 In a large glass or ceramic bowl, whisk together the soy sauce, honey, garlic, ginger and sesame oil. Add the chicken, turning to coat in the marinade, then cover and put in the fridge to marinate for 30 mins, or longer if possible.

2 Heat the oven to 180C Fan. For the pickles, put the cucumbers in a bowl with the vinegar, caster sugar, soy sauce and coriander seeds, then set aside to pickle.

3 Put the chicken, skin-side up, in a large roasting tin with all its marinade. Cook for 40-50 mins or until cooked through and the skin is crisp and starting to char.