Sticky Chilli Jam Chicken Tray Bake
Sticky chilli jam chicken tray bake made with bone in chicken thighs, roasted vegetables and a sweet savoury soy glaze. An easy one tray dinner perfect served with rice.
Ingredients
- 6 chicken thigh cutlets, bone in, skin on
- 1 red onion, cut into thick wedges
- 1 red capsicum, thickly sliced
- 1 bunch broccolini, trimmed
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- Salt and pepper
chilli jam glaze
- ¼ cup chilli jam
- 1 tablespoon soy sauce
- 1 tablespoon water
- 2 cloves garlic, crushed
to serve
- Cooked jasmine rice
- Fresh coriander leaves
- Lime wedges
Instructions
- Preheat oven to 220℃ (200°C fan forced). Line a large baking tray with baking paper. Place the chicken thighs on the tray. Drizzle with olive oil and rub with crushed garlic, salt and pepper.
- Roast for 25-30 minutes until the skin is golden and the chicken is mostly cooked through.
- While the chicken is roasting, mix together the chilli jam, soy sauce, water and garlic in a small bowl.
- Remove the tray from the oven. Add the red onion and capsicum around the chicken, tossing them lightly in the tray juices and a small drizzle of olive oil.
- Using roughly two-thirds of the glaze, brush the chicken generously and drizzle a little over the vegetables, gently tossing them to coat (the veggies). Return the tray to the oven and bake for 15 minutes
- Remove tray from oven and add the broccolini, tossing in the tray juices. Brush remaining glaze over the chicken and vegetables. Bake for a further 10 minutes or until vegetables are tender and chicken is fully cooked and the glaze is sticky and caramelised.
- Rest for a few minutes before serving. Serve over rice and garnish with coriander leaves and lime wedges for squeezing over the top.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Do not add the glaze too early or it may darken too quickly due to the sugar content.
- Bone in chicken thighs give the best flavour and stay juicy, but drumsticks or maryland pieces can also be used.
- Spoon the tray juices over the rice when serving for extra flavour.