Honey Soy Traybake Chicken & Roasted Veggies
Honey Soy Traybake Chicken & Roasted Veggies
Ingredients
For the Marinade
- 1 kg chicken thighs or drumsticks
- 100 ml soy sauce
- 3 tablespoons honey
- 1 tablespoon olive or vegetable oil
- 1 tablespoon mustard
- 2 tablespoons wholegrain mustard
- 2-3 garlic cloves, pressed
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 3 tablespoons ketchup
For the Tray
- baby carrots
- baby potatoes
- red onion, chopped
Instructions
- 1
Preheat your oven to 180°C. In a large glass bowl, combine all the marinade ingredients: 1 kg of chicken thighs or drumsticks, 3 tablespoons of honey, 2–3 garlic cloves pressed through a garlic press, 1 tablespoon of standard yellow mustard, 2 tablespoons of wholegrain mustard, 100 ml of soy sauce, and 1 tablespoon of olive or vegetable oil.
⏱️ 5 min•🌡️ 180
- 2
Mix the chicken thoroughly with the marinade in the bowl, ensuring all pieces are well coated. Leave the chicken to marinate for at least 30 minutes, or longer if time permits.
⏱️ 5 min
- 3
Transfer the marinated chicken pieces to a baking tray. Add the chopped vegetables (baby carrots, baby potatoes, and chopped red onion) around the chicken in the tray.
⏱️ 5 min
- 4
Cover the baking tray tightly with foil. Place the tray in the preheated oven and bake for 45–60 minutes.
⏱️ 60 min•🌡️ 180
- 5
While the chicken is cooking, prepare the glaze sauce. In a small bowl, mix all the sauce ingredients: 3 tablespoons of ketchup, 2 tablespoons of soy sauce, and 1 tablespoon of honey. Stir until well combined.
⏱️ 5 min
- 6
After 45 minutes of baking, carefully remove the foil from the tray. Brush the partially cooked chicken pieces generously with the prepared glaze sauce. Return the uncovered tray to the oven and continue to cook until the vegetables are tender, and the chicken is sticky and cooked through.
⏱️ 15 min•🌡️ 180
- 7
Once cooked, remove from the oven and serve immediately. The chicken should be golden brown with a sticky glaze, and the vegetables tender.
Kitchen Tools
Nutrition Facts (per serving)
Honey Soy Traybake Chicken & Roasted Veggies
For the Marinade
- 1 kg chicken thighs or drumsticks
- 100 ml soy sauce
- 3 tablespoons honey
- 1 tablespoon olive or vegetable oil
- 1 tablespoon mustard
- 2 tablespoons wholegrain mustard
- 2-3 garlic cloves, pressed
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 3 tablespoons ketchup
For the Tray
- baby carrots
- baby potatoes
- red onion, chopped
Instructions
- 1
Preheat your oven to 180°C. In a large glass bowl, combine all the marinade ingredients: 1 kg of chicken thighs or drumsticks, 3 tablespoons of honey, 2–3 garlic cloves pressed through a garlic press, 1 tablespoon of standard yellow mustard, 2 tablespoons of wholegrain mustard, 100 ml of soy sauce, and 1 tablespoon of olive or vegetable oil.
⏱️ 5 min•🌡️ 180 - 2
Mix the chicken thoroughly with the marinade in the bowl, ensuring all pieces are well coated. Leave the chicken to marinate for at least 30 minutes, or longer if time permits.
⏱️ 5 min - 3
Transfer the marinated chicken pieces to a baking tray. Add the chopped vegetables (baby carrots, baby potatoes, and chopped red onion) around the chicken in the tray.
⏱️ 5 min - 4
Cover the baking tray tightly with foil. Place the tray in the preheated oven and bake for 45–60 minutes.
⏱️ 60 min•🌡️ 180 - 5
While the chicken is cooking, prepare the glaze sauce. In a small bowl, mix all the sauce ingredients: 3 tablespoons of ketchup, 2 tablespoons of soy sauce, and 1 tablespoon of honey. Stir until well combined.
⏱️ 5 min - 6
After 45 minutes of baking, carefully remove the foil from the tray. Brush the partially cooked chicken pieces generously with the prepared glaze sauce. Return the uncovered tray to the oven and continue to cook until the vegetables are tender, and the chicken is sticky and cooked through.
⏱️ 15 min•🌡️ 180 - 7
Once cooked, remove from the oven and serve immediately. The chicken should be golden brown with a sticky glaze, and the vegetables tender.