Chinese Five-Spice Chicken Traybake with Soy and Honey
Why this recipe works
- One-tray efficiency: The chicken, peppers and spring onions cook together on one baking tray, letting the vegetables absorb the pan juices while keeping cleanup simple.
- Balanced savoury glaze: Soy sauce, honey, sesame oil, garlic, ginger and five spice create a glaze with saltiness, sweetness, warmth and aroma.
- Sticky, caramelised finish: Roasting the chicken skin-side up helps the glaze reduce and cling to the chicken while the skin browns.
Get the most out of this recipe
Ingredient notes
- Use fresh five spice: Chinese five spice is aromatic rather than hot, so freshness matters; a faded blend will make the glaze taste flat.
- Watch the soy sauce: Light soy sauce brings salt as well as flavour, so taste any extra seasoning carefully before adding more.
Texture tips
- Keep the skin exposed: Coat the chicken well, but return the thighs to the tray skin-side up so the surface can brown instead of steaming.
- Add vegetables later: Putting the pepper and spring onions in partway through helps them soften and char lightly without becoming watery.
Common mistakes
- Do not let the honey catch: If the glaze darkens too quickly, move the tray down a shelf and reduce the oven to 200°C (390°F) for the remaining cooking time.
- Avoid overcrowding: Give the chicken and vegetables enough space on the tray so the glaze can reduce and caramelise rather than pool.
Make-ahead tips
- Prepare the glaze early: The soy, honey, sesame oil, garlic, ginger and five spice mixture can be stirred together in advance and refrigerated until needed.
- Reheat on a tray: Reheat leftovers on a baking tray at 200°C (390°F) until piping hot to help revive the sticky glaze.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the chicken dry and put it on a baking tray, skin-side up.
- In a bowl, mix the five spice, light soy sauce, honey and sesame oil. Finely grate the garlic and ginger into the bowl, then stir to combine.
- Pour the marinade over the chicken and turn to coat, keeping the skin mostly facing up. Roast for 20 minutes.
- Meanwhile, cut the red pepper into thick strips. Trim the spring onions, then cut them into 5 cm lengths.
- Take the tray out and tuck the pepper and spring onions around the chicken, turning them through the pan juices. Return to the oven for 15 to 18 minutes, until the chicken is cooked through and the glaze is sticky and caramelised.
Recipe notes
Tips
- For the stickiest glaze, spoon the tray juices over the chicken once or twice during the final 10 minutes of roasting.
- If the glaze is browning too quickly, move the tray down a shelf and reduce the oven to 200°C (390°F) for the remaining time.
Substitutions
- Replace Light soy sauce with dark soy sauce for a deeper colour and slightly sweeter flavour.
- Replace Honey with maple syrup for a different sweetness and a slightly lighter glaze.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Freeze for up to 2 months; defrost overnight in the fridge and reheat on a baking tray at 200°C (390°F) until piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 50min (12min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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