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Orange-glazed chicken & cabbage traybake
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Serves: 4
2 cloves garlic, crushed
1tsp grated fresh ginger
1 tbsp reduced salt soy sauce
2 tbsp oyster sauce
1 orange, juice
1 onion, halved and finely sliced
4 chicken legs
1 Savoy cabbage, any tough outer leaves removed
2 tsp toasted sesame oil
Wholegrain rice, to serve
Toasted sesame seeds, to serve (optional)
1 In a large mixing bowl, combine the garlic, ginger, soy and oyster sauces, orange juice and onion. Add the chicken legs and toss to coat in the mixture. Cover, chill and marinate for at least 30 minutes or up to 12 hours.
2 Preheat the oven to 200ºC, gas mark 6. Tip the chicken, onion and marinade into a large roasting tin. Roast for 20 minutes. Meanwhile, cut the cabbage through the core into 8 equal wedges. Brush all over with the sesame oil.
3 Remove the roasting tin from the oven and baste the chicken in the juices. Nestle the cabbage wedges into the tin and roast for another 15 minutes, until the chicken is cooked through, no pink meat remains and the juices run clear. Lift out the chicken and divide between plates, then turn the cabbage wedges and return to the oven for 5 minutes. Serve the chicken, cabbage and roasting juices with wholegrain rice and scattered with toasted sesame seeds, if liked.
Cook’s tip
Roasting cabbage makes for delicious results. Simply brush wedges with a little oil, season, then roast at 200ºC, gas mark 6 for about 20 minutes or until tender at the core. It’s also an energy-efficient way to cook greens when you already have the oven on. Try with broccoli, too.
Typical values per serving:
Energy |
2,224kJ 530kcals |
---|---|
Fat | 21g |
Saturated Fat | 5.1g |
Carbohydrate | 49g |
Sugars | 9.8g |
Protein | 32g |
Salt | 0.9g |
Fibre | 6.9g |
Per serving (with 125g cooked rice)
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