Garlicky Glazed Chicken Thighs baked with Cashews and Peppers

Total time 60 mins
60 mins preparation time

A super easy chicken thigh traybake that can easily be doubled up to feed a crowd for dinner. Minimal washing up too!

Ingredients

4 portion(s)
8 
chicken thighs
1 
onion, cut into wedges
2 tbsp
oil
1 
large orange pepper, deseeded and cut into chunks
50 g
roasted cashew nuts
Nutritional facts (per portion): 2117 kJ  /  505 kcal
34 g Fat
35 g Protein
14.4 g Carbohydrates

Preparation

Step 1

Heat the oven to 200°C/180°C fan/gas mark 6. Arrange the chicken thighs and wedges of onion in a large roasting tray. Drizzle with the oil and bake for 30 mins.

Step 2

After 30 minutes, add the pepper to the pan and drizzle everything with the teriyaki sauce. Return to the oven for another 15 mins, then scatter with the cashew nuts and return to the oven for another 10 mins. Serve with roasted sweet potatoes or rice.

Recipe-ID: 412

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Heat the oven to 200°C/180°C fan/gas mark 6. Arrange the chicken thighs and wedges of onion in a large roasting tray. Drizzle with the oil and bake for 30 mins.

After 30 minutes, add the pepper to the pan and drizzle everything with the teriyaki sauce. Return to the oven for another 15 mins, then scatter with the cashew nuts and return to the oven for another 10 mins. Serve with roasted sweet potatoes or rice.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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