Orange-Honey Chicken Traybake
with Potatoes, Brussels Sprouts & Peas
Cooking time
30 minutes
Servings
4
Calories
490 /serving
The sheet pan is your parent super power! When supper is a traybake, you barely need to flex. Load this one with chicken thighs showered with lemony herbs, and flanked by some of the most adorbs veggies out there: chubby Brussels sprouts and little green peas. Also powering up the proceedings is freshly squeezed Cara Cara orange juice—it’s naturally sweet and it only gets sweeter with a spoonful of honey, for a finishing spritz!
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 900g Baby potatoes
- 400g Brussels sprouts
- 1 Cara Cara orange
- 150g Green peas
- 28g Honey
- 18g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
You will need:
1 or 2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
10 g
Saturated Fat
3 g
Sodium
560 mg
Total Carb
61 g
Sugars
16 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 with paper towel. Arrange on a lined sheet pan (use 2 sheet pans if necessary) and toss with a drizzle of oil, the spices and S&P. Bake, 12 min., until partially cooked.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). In a medium bowl, combine the Brussels sprouts, 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, remove from the oven, 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, remove from the oven and 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!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
