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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

One Tray Glazed Sesame Chicken

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One-pan recipes for me are the epitome of easy clean-up, weeknight dinners, and this one’s a goodie. Sweet and sticky chicken with roasted carrots is a cracking combo, but you could also add more veggies for extra goodness if you prefer. My washing-up tip? Line your tray with foil to make life even easier!

WATCH THIS RECIPE

ONE TRAY GLAZED SESAME CHICKEN

PREP TIME

10 minutes

COOK TIME

45 minutes

SERVES

4

Ingredients

3 tbsp soy sauce

1 tsp dark soy sauce

1 tsp sesame oil

¼ cup Marion’s Kitchen Coconut Sweet Chilli (go to where to buy to find a store)

8 boneless chicken thighs

1 tsp sesame seeds

finely sliced spring onion, to serve

 

Coconut sweet chilli carrots:

2 carrots, cut into small chunks

1 tbsp finely grated ginger

3 tbsp Marion’s Kitchen Coconut Sweet Chilli

½ tsp sea salt

Steps

Preheat oven to 180°C/360°F.

Make a marinade by mixing the soy sauce, dark soy sauce, sesame oil and the Coconut Sweet Chilli in a large bowl. Add the chicken and mix until well combined. Lay the chicken pieces out on a large baking tray lined with foil. Roast in the preheated oven for 5 minutes.

In the meantime, combine the ingredients for the coconut sweet chilli carrots in a bowl. After 5 minutes, take the chicken out of the oven and baste with the pan juice. Then place the carrots around the chicken pieces (alternatively, place the carrots on a separate tray).

Roast the chicken and carrots in the oven for 30 minutes or until the chicken is cooked through and the carrots are tender.

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To serve, place the chicken on a serving plate and drizzle with the juices left in the tray. Sprinkle with sesame seeds and spring onion. Serve with the carrots.

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