Mid-week meal: Festive sticky chicken and clementine traybake

This quick, easy traybake is perfect when you’re low on time over the Christmas season.

Serves: 4

Ingredients

• 750g pack British skin-on, bone-in chicken thighs
• 1 garlic bulb, cloves separated but not peeled
• 1 tbsp olive oil
• 4 clementines, each sliced into 4 thick rounds
• 1 ½ tbsp clear honey
• 1 ½ tbsp wholegrain mustard
• ½ tsp ground cinnamon
• ¼ tsp chilli flakes
• 2 red onions, each cut into 8 wedges
• 400g can chickpeas, drained and rinsed
• 2 tbsp roughly chopped flat-leaf parsley (optional)

Method:

Preheat the oven to 220°C/fan 200°C/Gas 7

Put the chicken and garlic on a large baking tray, then season

Drizzle with the oil and bake for 20 mins, adding the fruit for the last 10 mins

Meanwhile, make a glaze by mixing the honey, mustard, cinnamon and chilli flakes together in a small bowl

Remove the tray from the oven and reduce the heat to 200°C/fan 180°C/Gas 6

Spoon out the liquid from the tray and discard

Brush most of the glaze over the chicken, then add the onion wedges and brush the rest of the glaze over them and the clementines

Cook for 20-25 mins more, until the chicken is cooked and the skin crisp

About 15 mins before it’s done, stir through the chickpeas to heat through

Serve scattered with the parsley

Source: Co-op

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