Looking for a simple dinner? This sticky Amalfi lemon & soy chicken traybake is seriously delicious. And as it's all made in one pan there's not much washing up either!
It's great during BBQ season too- just cook your marinated chicken on the BBQ instead for some serious caramelisation!
SERVES 4
FOR THE MARINADE
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
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.
Cook's Notes:
- This is a great way to use the end of a jar of marmalade up- simply add the marinade ingredients to the jar of marmalade (ideally you want between 1/3rd to 1/2 a jar of marmalade remaining), include a splash of boiling water, pop the lid back on and shake to combine. Even less washing up to do!
