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Honey Lemon Chicken Traybake Recipe

Name: Honey Lemon Chicken Traybake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 Lemons; 1 Orange; 4 Tbsp Honey; 2 Tbsp Olive Oil; 1 Tbsp Balsamic Vinegar; 3 Tbsp Soy Sauce; 1 Tsp Paprika; 1 Tsp Garlic Powder; 1/2 Tsp Chili Flakes; 1.2 kg Chicken Thighs; 2 Red Bell Peppers; 1 Large Red Onion; Salt to taste; Black Pepper to taste; Fresh Parsley for garnish; 30 g Toasted Almonds

Stashcook

This is a yummy chicken dish with a sweet and tangy flavor. We use honey and lemon to make the chicken taste really good. It's cooked all on one tray in the oven. You can eat it with rice or bread.

Ingredients

2 Lemons

1 Orange

4 Tbsp Honey

2 Tbsp Olive Oil

1 Tbsp Balsamic Vinegar

3 Tbsp Soy Sauce

1 Tsp Paprika

1 Tsp Garlic Powder

1/2 Tsp Chili Flakes

1.2 kg Chicken Thighs

2 Red Bell Peppers

1 Large Red Onion

Salt to taste

Black Pepper to taste

Fresh Parsley for garnish

30 g Toasted Almonds

Method

Preheat your oven to 200°C/392°F.

In a large bowl, whisk together the juice of 1 lemon, juice of 1 orange, honey, olive oil, balsamic vinegar, soy sauce, paprika, garlic powder, and chili flakes.

Season the chicken thighs with salt and pepper, then add them to the bowl with the marinade. Toss to coat evenly.

Cut the red bell peppers and red onion into chunks. Slice the remaining lemon into rounds.

Spread the chicken thighs out on a large baking tray. Scatter the bell peppers, onion, and lemon slices around the chicken.

Pour any remaining marinade over the chicken and vegetables.

Bake in the preheated oven for 40 minutes, or until the chicken is cooked through and the vegetables are tender.

While the chicken is baking, roughly chop the parsley and toast the almonds in a dry pan until golden.

Once the chicken is done, sprinkle with toasted almonds and fresh parsley before serving.

Serve with a side of steamed rice or crusty bread to soak up the delicious juices.

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