Lemon soy chicken tray bake


Lemon soy chicken tray bake

Marinaded chicken in lemon and soy, this lovely chicken tray bake is a family winner! This is a recipe by Dean Edwards

  • Serves4
  • Preparation Time25 mins
  • Cooking Time1 hour 30 mins

Nutrition per serving

  • Energy426 Kcals
  • Sugars9.9g
  • Fat30.9g
  • Saturated Fat4.7g
  • Salt3.1g

Ingredients

  • 8 chicken thighs, boneless and skin on
  • 4 tbs Kikkoman soy sauce
  • Juice and zest of 1 lemon
  • 1 tbs caster sugar
  • 1 onion finely diced
  • 2 cloves garlic crushed
  • 1 tbs rosemary, very finely chopped
  • 50g breadcrumbs
  • 400g maris piper potatoes, peeled quartered
  • 2 red onions, peeled and quartered
  • 1 lemon, halved
  • 1 head garlic, halved horizontally
  • Black pepper
  • 2 tbs olive oil
  • Parsley, to garnish

Method

Marinade the chicken thighs in the Kikkoman Soy Sauce, lemon juice, zest and sugar for at least two hours.

Fry the onion and garlic with some oil for around 5 mins until softened, add the rosemary and breadcrumbs. Remove the chicken from the marinade and shake off the excess, reserve the marinade for basting.Open out the thighs with a sharp knife and stuff, use a cocktail stick to secure stuffing.

Par boil the potatoes for 5 mins and add to a roasting tray along with the chicken, red onion, squeezed lemon halves and garlic, then season with pepper. Drizzle over some olive oil and bake in an oven set at 200°C / 180°C fan / gas mark 6 for 1hr 20 mins. Brush the chicken with the reserved marinade during cooking. Before the end of cooking, scatter over any remaining breadcrumbs, and return to the oven until golden.Garnish with some flat leaf parsley and squeeze over the juice from the roasted lemons and serve.