This week Lucy is treating us to chicken tray bake with some seasonal roasted vegetables and just a hint of spice.
A constant in my life is what can I do with chicken thighs. Thighs are by far my favourite chicken to eat, full of flavour, super crispy skin and always a really good price. Hence my love of a new chicken thigh recipe and this one really caught my eye. It’s a one tray wonder, an interesting mix of flavours and I’ve added some greenery to mine to make it a complete dish. So it’s my pleasure to share with you today this simple Chicken with Roasted Carrots and Sesame recipe.
This dish is a lovely mix of flavours, mostly being my favourite sesame oil, soy, chilli, honey combo. With the sweet baby carrots, crispy chicken and wilted pak choi this has wonderful influences and makes for a super dish for the whole family; with the youngest member of my family removing the greens. The chicken is cooked skin side down for a good while to ensure the fat cooks off and the skin crisps beautifully. The carrots are then pan fried for colour and roasted to concentrate their sweetness. The slightly spicy, sweet sauce is then poured over and the whole dish is finished in the oven and is ready for the table in under 45 minutes. This makes it a potential week night favourite but I would say it’s elegant enough to serve to friends and family. A big thank you to Bon Appetit for the inspiration for this beyond tasty recipe.
We are a bit pushed on the weekly shopping bills at the moment, what with university overheads such as beer and kebabs. So thighs are the way forward for us and this new, warming and tasty way of cooking them is perfect. Just a shame we can’t afford the wine to go with it. I’m lying of course, I’d rather have the wine than chicken any day.
This post will appear on Lucy Loves later this week.
Chicken with Roasted Carrots and Sesame Recipe
Serves 3 to 4, appetite dependent
You will need a hob-proof baking dish
- 6 to 8 chicken thighs, depending on how many you are feeding and how big they are
- salt and pepper
- 2 tablespoons sesame oil
- 300g baby carrots, or normal sized ones with cut in half
- 200g pak choi or other Asian greens, optional extra
- 2 tablespoons soy sauce
- 2 tablespoons Sriracha
- 2 tablespoon rice vinegar, I used Sushi seasoning vinegar as that was all I had to hand
- 1 tablespoon honey
- 1 teaspoon freshly grated ginger or from a jar
- Coriander, chopped spring onions and sesame seeds to garnish
Pre heat your oven to around 160 degrees fan assisted.
Take your chicken thighs, dry with kitchen paper and season well with salt and pepper. Drizzle the skin side of your thighs with one tablespoon of your sesame oil then rub well into the skin.
Heat an oven and hob proof pan or griddle over a low to medium heat then add the thighs, skin side down. Cook for around 5 minutes, checking to ensure the skin is browning evenly. After 5 minutes turn the heat up a little more to crisp the skin thoroughly and so the chicken starts to turn opaque around the edges, for around a further 10 to 12 minutes. After this time, place the chicken on a plate while you cook off the carrots.
If you are using larger carrots, cut them in half, if using the baby ones, just trim the tops. Drain off all but 2 tablespoons of the chicken fat then add the carrots to the pan and season. Leave them alone to brown then turn over to cook the reverse side. Cut your pak choi in half, if you’re using it, then add that to the carrots, toss in the juices then cook in the oven for around 5 minutes.
While this is cooking, make this sauce. In a jug stir together the remaining tablespoon of sesame oil, soy sauce, sriracha, vinegar, honey and ginger.
Remove the carrots and pak choi from the oven and place the chicken on top of the vegetables. Drizzle over the sauce then put back in the oven for another 15 to 20 minutes or until the chicken is golden and cooked through.
Allow the chicken to rest for 5 minutes before serving garnished with a scattering of sesame seeds, coriander leaves and chopped spring onions.