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Sticky chicken and clementine traybake

Sticky chicken and clementine traybake


This quick, easy traybake is perfect when you’re low on time

  • Feeds 4 Feeds 4
  • Ready in 55 minutes

Each serving contains

  • Energy
    1655kj 396kcal
  • Fat
    Med 28%
  • Saturates
    Low 23%
  • Sugar
    Low 16%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 27g

Bring Co-op to your front door

Big Bag Option


  • 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)


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Put the chicken and garlic on a large baking tray, then season
  3. Drizzle with the oil and bake for 20 mins, adding the fruit for the last 10 mins
  4. Meanwhile, make a glaze by mixing the honey, mustard, cinnamon and chilli flakes together in a small bowl
  5. Remove the tray from the oven and reduce the heat to 200°C/fan 180°C/Gas 6
  6. Spoon out the liquid from the the tray and discard
  7. 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
  8. Cook for 20-25 mins more, until the chicken is cooked and the skin crisp
  9. About 15 mins before it’s done, stir through the chickpeas to heat through
  10. Serve scattered with the parsley, if using

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