Fuss-Free Hoisin Chicken Thigh Traybake
with Sesame Roast Potatoes and Tenderstem® Broccoli
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!
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.
Ingredients
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 sachet(s)
Chinese Five Spice
150 grams
Tenderstem Broccoli
4 unit(s)
British Chicken Thighs
64 grams
Hoisin Sauce
(Contains Soya)
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
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 Chinese Five Spice. 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.
Pop the chicken thighs onto one side of another large baking tray. Drizzle with oil, sprinkle over the remaining Chinese Five Spice, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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.
When the chicken has 10 mins remaining, remove the tray from the oven.
Pop the broccoli 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 is tender and chicken is cooked through, 10-12 mins.
If you'd prefer to boil your broccoli, cut into thirds, then boil for 3-4 mins before the end, until tender.
Once cooked, drain any fat from the chicken tray, then drizzle the hoisin sauce over the chicken thighs and turn to coat.
Share the hoisin chicken thighs between your plates.
Serve the roasted potatoes and broccoli alongside.
Add a dollop of mayo (see pantry for amount) for dipping.
Enjoy!
