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Eucalyptus Honey & Ginger Chicken Traybake

Honey and ginger glazed chicken thighs with roasted peppers and red onion beside a Bee Mercy Eucalyptus Honey jar.

A colourful traybake with tender chicken, sweet peppers and red onion. Ginger and Eucalyptus Honey make a simple, sticky glaze.

Prep: 10 minutes · Cook: 30–35 minutes · Serves 4

Ingredients

  • 4 boneless, skinless chicken thighs, about 600g in total
  • 2 red peppers, deseeded and cut into strips
  • 1 red onion, cut into wedges
  • 1 tablespoon olive oil
  • 2 tablespoons Bee Mercy Eucalyptus Honey
  • 1 tablespoon reduced-salt soy sauce
  • 2 teaspoons finely grated fresh ginger
  • 1 tablespoon lemon juice
  • Black pepper, to taste

Method

  1. Heat the oven to 200°C (180°C fan). Put the chicken, peppers and onion in a large roasting tray. Add the olive oil and black pepper, toss together and spread out in one layer.
  2. Roast for 20 minutes. Meanwhile, stir together the honey, soy sauce, ginger and lemon juice.
  3. Spoon the glaze over the chicken and vegetables. Return to the oven for 10–15 minutes, until the glaze is glossy and the chicken is cooked all the way through.
  4. Check the thickest part of the chicken: it should be steaming hot, with no pink meat and clear juices. Serve with rice or warm flatbreads.

Make it your own: Add a handful of tenderstem broccoli for the final 10 minutes of cooking.

Please note: Honey is not suitable for children under 12 months.