Orange-Honey Chicken Traybake
with Potatoes, Brussels Sprouts & Peas
Cooking time
30 minutes
Servings
4
Calories
510 /serving
The sheet pan is your parent super power! For this traybake, you barely need to flex. Chicken sizzles next to adorbs veggies like chubby Brussels sprouts and little green peas. Also powering up the proceedings is freshly squeezed orange juice, sweetened with honey.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 1 Orange
- 400g Brussels sprouts
- 900g Baby potatoes
- 28g Honey
- 150g Green peas
- 18g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peels, dill seeds, coriander seeds, rosemary, marjoram, parsley, citric acid, canola oil, lemon powder, bay leaf, lemon oil)
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
1 or 2 Sheet pans
Total Fat
10 g
Saturated Fat
3 g
Sodium
560 mg
Total Carb
64 g
Sugars
17 g
Protein
44 g
Fibre
11 g
Preparation
Start the traybake
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Pat the chicken dry; rub with a drizzle of oil, ½ the spices and S&P.
- On a lined sheet pan (use 2 sheet pans if necessary), toss the potatoes with a drizzle of oil, the remaining spices and S&P.
- Add the chicken and bake, 12 min., until partially cooked.
Mise en place
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large). In a medium bowl, toss with a drizzle of oil and S&P.
- Juice the orange.
- In a small bowl, combine the orange juice and honey.
Continue the traybake
- When the chicken and potatoes are partially cooked, flip and add the Brussels sprouts.
- Bake, 12 to 14 min., until the vegetables are tender and the chicken* is cooked through.
Finish the traybake
- When the chicken and vegetables are cooked through, add the peas.
- Drizzle the chicken with the orange-honey mixture.
- Bake, 5 min., until the peas are tender and bright green.
Plate your dish
- Divide the traybake between your plates.
- Spoon any remaining orange-honey mixture over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
