Sticky honey chicken and pumpkin tray bake
2 clove(s), crushed
2 tsp, finely grated
½ bunch(es), stalks finely chopped, leaves separated
Skinless chicken breast
600 g, (4 x 150g)
800 g, peeled, cut into 2m pieces
250 g, bases trimmed
1 medium, thinly sliced
6 individual, halved lengthways
Fresh red chilli
1 whole, thinly sliced
1 x 3 second spray(s)
- Combine soy sauce, honey, sesame oil, garlic, ginger, lime juice and coriander stalks in a large bowl. Add chicken, turn to coat, then cover and refrigerate for 30 minutes.
- Meanwhile, preheat oven to 200°C. To roast vegetables, toss pumpkin, sprouts, capsicum, shallots and chilli together on a large baking tray. Spread evenly over tray, lightly spray with oil and season with salt and pepper. Bake for 30 minutes, turning halfway through.
- Reduce oven temperature to 180°C. Lift chicken breasts from marinade and nestle among the roasted vegetables. Pour any remaining marinade over vegetables on tray. Bake for a further 25-30 minutes, until chicken is cooked through.
- Divide chicken and vegetables among 4 plates. Drizzle over any remaining pan juices and sprinkle with coriander leaves.