Honey Garlic Chicken Tray Bake
Honey Garlic Chicken Tray Bake. Succulent chicken, roasted in a blend of Nature's Buzz honey and garlic. This recipe marries simplicity with extraordinary flavour, delivering a dish that's easy to prepare and sure to satisfy.
- 500 g pumpkin, peeled, deseeded, coarsely chopped
- 1 bunch baby carrots, unpeeled, trimmed, scrubbed
- 1 red onion, cut into thick wedges
- 3 fresh rosemary sprigs
- 1 tbsp extra virgin olive oil
- 6 (about 1.2kg) chicken thigh cutlets
- 1 orange, halved
- 60 ml (1/4 cup) Nature's Buzz honey
- 1 tbsp gluten-free tamari
- 2 garlic cloves, crushed
- 1
Preheat oven to 200°C/180°C fan forced.
- 2
Line a large baking tray with baking paper. Place pumpkin, carrot, onion and rosemary on the prepared tray. Drizzle over oil. Season. Toss to combine.
- 3
Nestle the chicken in-between the vegetables.
- 4
Thinly slice half the orange. Juice remaining half (you should have 2 tbs juice).
- 5
Combine the orange juice, honey, tamari and garlic in a small jug. Spoon over the chicken.
- 6
Bake, basting halfway with pan juices, for 25 minutes or until chicken is golden brown.
- 7
Add the orange slices to the pan. Bake for 15 minutes or until vegetables are golden and tender and the chicken is glazed and cooked through.
- 8
Set aside for 5 minutes to cool slightly before serving.
- 2