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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 vegies 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
Step 1

Preheat oven to 180°C/360°F.

Step 2

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.

Step 3

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).

Step 4

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

Step 5

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.

– Looking for dinner inspo? Check out our chicken thigh recipes here!

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