This is a super quick and easy mid-week traybake, flavoured with punchy Sriracha, my favourite chilli sauce. To get this right, you have to cut the courgette, pepper, onion and garlic nice and thin so that everything cooks together at the same time.
Method
- Preheat the oven to 200 fan. Put the Sriracha, dark soy and light soy into a mixing bowl and whisk together.
- Chuck the chicken, courgette, pepper, onion and garlic into a roasting tray and pour over the sauce. Swirl 2 tbsp of water around the mixing bowl to get out all the flavour and pour it into the tray. Toss together. Arrange so that the chicken is in and around the veg. Drizzle over the oil and roast for 25-30 minutes or until the chicken is cooked through and tender.
- Transfer the chicken and veg to serving dish, cover with foil and let it relax for a few minutes. Meanwhile, pour the juices into a small saucepan and reduce over a medium heat for 3-4 minutes until sticky. Spoon over the chicken and garnish with the spring onions, chilli and coriander.
Ingredients
Serves 4
65g Sriracha
1 tbsp soy sauce
2 tsp light soy sauce
800g boneless skinless chicken thighs
1 courgette, cut into ½ cm half moons
1 red pepper, thinly sliced
1 red onion, cut into ½ cm half moons
3 cloves garlic, halved lengthways
1 tbsp olive oil
2 spring onions, finely sliced
½ red chilli, finely sliced
A handful of coriander leaves
