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Fuss-Free Hoisin Chicken Thigh Traybake
Fuss-Free Hoisin Chicken Thigh Traybake

Fuss-Free Hoisin Chicken Thigh Traybake

with Spiced Sesame Roast Potatoes, Asparagus and Tenderstem® Broccoli

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It only takes 10 minutes to prep this Fuss-Free Hoisin Chicken Thigh Traybake, then everything goes straight into the oven for an easy dinner that gives you time back!

Tags:
High Protein
Allergens:
Sesame
•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

1 sachet(s)

Indonesian Style Spice Mix

80 grams

Tenderstem® Broccoli

100 grams

Asparagus

4 unit(s)

British Chicken Thighs

60 grams

Hoisin Sauce

(Contains: Soya)

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3231 kJ
Energy (kcal)772 kcal
Fat39 g
of which saturates8.9 g
Carbohydrate58.6 g
of which sugars13.5 g
Dietary Fibre8.6 g
Protein55 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds and half the Indonesian style spice mix. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.

2

Pop the chicken thighs onto one side of another large baking tray. Drizzle with oil, sprinkle over the remaining Indonesian style spice mix, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

When the potatoes have 15 mins remaining, roast the chicken on the middle shelf of your oven until cooked through and tender, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

When the chicken has 10 mins remaining, remove the tray from the oven.

Pop the broccoli and asparagus alongside the chicken. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Return the tray to the middle shelf of your oven for the remaining time, until the broccoli and asparagus are tender and chicken is cooked through, 10-12 mins.

If you'd prefer to boil your broccoli and asparagus, cut into thirds, then boil for 3-4 mins before the end, until tender.

5

Once cooked, drain any fat from the chicken tray, then drizzle the hoisin sauce over the chicken thighs and turn to coat.

6

Share the hoisin chicken thighs between your plates. 

Serve the roasted potatoes and veg alongside.

Add a dollop of mayo (see pantry for amount) for dipping.

Enjoy!

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