Traybaked sticky soy & chutney chicken

Name: Traybaked sticky soy & chutney chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 tbsp apple & pear chutney; 2 tbsp Kikkoman Soy Sauce; 2 tsp essential Dijon Mustard; 4 tsp toasted sesame oil; 560 g pack Essential British Chicken Thigh Fillets; 250 g Essential Whole Grain Rice; 300 g pack Tenderstem broccoli, any large stems halved lengthways; ½ tsp black sesame seeds

A deliciously easy one-tray meal. It’s also good served with wholewheat noodles or mash.

3.5 out of 5 stars(3) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

4 tbsp apple & pear chutney
2 tbsp Kikkoman Soy Sauce
2 tsp essential Dijon Mustard
4 tsp toasted sesame oil
560g pack Essential British Chicken Thigh Fillets
250g Essential Whole Grain Rice
300g pack Tenderstem broccoli, any large stems halved lengthways
½ tsp black sesame seeds

Method

Preheat the oven to 200ºC, gas mark 6. Combine the chutney, soy, mustard and 2 tsp sesame oil in a large bowl. Add the chicken and mix well until evenly coated. Spoon 3 tbsp water into a medium roasting tin, then place the chicken in a single layer on top. Spoon over the excess marinade and season.
Roast for 25 minutes, basting with the juices ½ way through. Meanwhile, cook the rice according to pack instructions.
Put the broccoli into a large bowl and cover with freshly boiled water from the kettle. Set aside for 5 minutes, then drain. Toss with the remaining 2 tsp sesame oil and season.
Nestle the broccoli between the chicken for the final 10 minutes of cooking, until the broccoli is just tender and the chicken is cooked through, the juices run clear and there is no pink meat. Rest for 5 minutes, then sprinkle with the sesame seeds. Cut the meat into thick slices, then serve with the rice and broccoli and the cooking juices spooned over.

Cook’s tip

You could use chicken legs or bone-in thighs for this recipe – you will need to cook them for longer (about 45-50 minutes), until the juices run clear and there is no pink meat.