Sticky Teriyaki Chicken Traybake

Total time 70 mins
10 mins preparation time
60 mins cooking time

Ingredients

4 portion(s)
4 
large skin-on chicken thighs
3 
medium sweet potatoes, peeled and cut into 3cm chunks
2 tbsp
rapeseed oil
2 
red onions, cut into wedges
1 
red pepper, deseeded and sliced
1 
yellow pepper, deseeded and sliced
200 g
tenderstem broccoli
Nutritional facts (per portion): 2133 kJ  /  508 kcal
23 g Fat
29.6 g Protein
45.9 g Carbohydrates

Preparation

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7. In a wide roasting tray, coat the chicken thighs and sweet potatoes with the teriyaki marinade and oil. Roast for 30 minutes.

Step 2

After 30 minutes, add the red onion and sliced peppers and stir everything to ensure these are coated in the sauce. Return to the oven for 15-20 minutes, then add the tenderstem broccoli and cook for a further 10-12 minutes until they are just cooked. Serve.

Recipe-ID: 430

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Preheat the oven to 220°C/200°C fan/gas mark 7. In a wide roasting tray, coat the chicken thighs and sweet potatoes with the teriyaki marinade and oil. Roast for 30 minutes.

After 30 minutes, add the red onion and sliced peppers and stir everything to ensure these are coated in the sauce. Return to the oven for 15-20 minutes, then add the tenderstem broccoli and cook for a further 10-12 minutes until they are just cooked. Serve.

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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