Sticky chicken and clementine traybake
https://www.coop.co.uk/recipes/sticky-chicken-and-clementine-traybake
This quick, easy traybake is perfect when you’re low on time
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Feeds
4
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Ready in
55 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 27g
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Ingredients
- 750g pack Co-op British skin-on, bone-in chicken thighs
- 1 garlic bulb, cloves separated but not peeled
- 1 tbsp Co-op olive oil
- 4 Co-op clementines, each sliced into 4 thick rounds
- 1 ½ tbsp Co-op clear honey
- 1 ½ tbsp Co-op wholegrain mustard
- ½ tsp ground cinnamon
- ¼ tsp chilli flakes
- 2 red onions, each cut into 8 wedges
- 400g can Co-op chickpeas, drained and rinsed
- 2 tbsp roughly chopped Co-op flat leaf parsley (optional)
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Put the chicken and garlic on a large baking tray, then season
- Drizzle with the oil and bake for 20 mins, adding the fruit for the last 10 mins
- Meanwhile, make a glaze by mixing the honey, mustard, cinnamon and chilli flakes together in a small bowl
- Remove the tray from the oven and reduce the heat to 200°C/fan 180°C/Gas 6
- Spoon out the liquid from the the tray and discard
- Brush most of the glaze over the chicken, then add the onion wedges and brush the rest of the glaze over them and the clementines
- Cook for 20-25 mins more, until the chicken is cooked and the skin crisp
- About 15 mins before it’s done, stir through the chickpeas to heat through
- Serve scattered with the parsley, if using
