Another one that’s been on my rotation non-stop! This one pan wonder stars a mouthwatering blend of honey and soy that soaks into the tender chicken thighs, crisp carrots and broccoli to punctuate each bite with sweet and savoury. I love to sprinkle in chilli slices and spring onion for an extra dimension of flavour.
Time to cook: 40 mins, Serves: 2-3
Ingredients:
- 400g (14.1oz) chicken thighs, trimmed
- 2 carrots, in wedges
- 1 tbsp extra virgin olive oil
- 1 head broccoli, broken into florets
- 1 red chilli, sliced
- Basmati rice, to serve
For the marinade:
- 2 tbsp tamari
- 2 tbsp honey
- 2 tsp rice wine vinegar
- 2 tsp sesame oil
- 2 spring onions, sliced, reserved the green tops for serving
- 2 garlic cloves, sliced
Method:
Preheat the oven to 180ºC or 350ºF. Line a baking tray with baking paper.
Whisk together the marinade in a shallow bowl. Add the chicken thighs and leave to marinate for 15 minutes, or longer if time allows.
Place the carrots on the tray and drizzle over half of the olive oil. Season with sea salt and roast for 10 minutes. Remove from the oven and add the chicken thighs to the tray along with the broccoli florets. Pour the remaining olive oil onto the broccoli and then spoon any remaining marinade from the dish over the chicken and vegetables.
Place in the oven to bake for 20-25 minutes or until the chicken is cooked through.
Serve topped with the chilli slices, reserved spring onion and cooked basmati rice.
