Honey Garlic Chicken Traybake

Ingredients

• 325 g Boneless chicken thigh fillets
• 1.5 el Honey (For the marinade)
• 1 el Olive oil (For the marinade)
• Lemon juice (Juice of ¼ lemon)
• 2.5 tenen Garlic (Crushed; for the marinade)
• 0.75 tl Smoked paprika (For the marinade)
• 1 tl Za'atar
• 0.5 tl Cornstarch
• Salt and black pepper (To taste, for the marinade)
• 5 Baby carrots (Cut in half lengthwise)
• 2 Pointed peppers (Cut into pieces)
• 1 Red onion (Cut into rings)
• 1 el Olive oil (For the vegetables)
• 1 tl Honey (For the vegetables)
• 0.5 tl Smoked paprika (For the vegetables)
• 150 g Low-fat quark (For the refreshing dip)
• 1 teen Garlic (Grated garlic for the dip)
• Lemon zest (Finely grated, to taste)
• Fresh parsley (To taste, finely chopped; plus extra for garnish)
• Fresh mint (To taste, finely chopped)
• Salt and black pepper (To taste, for the dip)

Steps

1. 1

   Place the chicken thigh fillets in a bowl. Add the honey, 1 tbsp olive oil, lemon juice, crushed garlic, ¾ tsp smoked paprika, za'atar, cornstarch, salt, and pepper. Mix thoroughly so that all the chicken is coated with the marinade.

2. 2

   Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes so the flavors can infuse.

3. 3

   Meanwhile, preheat the fan oven to 200 °C. Use a large baking sheet on which the vegetables and chicken can lie in a single layer.

4. 4

   Place the halved baby carrots on the baking sheet. Drizzle them with 1 tbsp olive oil and 1 tsp honey, then sprinkle with ½ tsp smoked paprika. Toss the carrots to coat them evenly.

5. 5

   Roast the baby carrots in the preheated oven for 10 minutes. They may just begin to brown around the edges but should not yet be fully cooked.

6. 6

   Remove the baking sheet from the oven and add the pointed pepper pieces, red onion rings, and marinated chicken. Distribute everything as evenly as possible over the baking sheet.

7. 7

   Return the baking sheet to the oven for approximately 20 minutes, until the chicken is fully cooked and the vegetables are tender and lightly roasted. If necessary, check that the chicken has reached an internal temperature of 74 °C in the thickest part.

8. 8

   While the traybake is cooking, mix the low-fat quark with the grated garlic, lemon zest, finely chopped parsley, and mint. Season the dip with salt and pepper.

9. 9

   Remove the baking sheet from the oven. Spoon the refreshing quark dip over the chicken and vegetables, and garnish with extra fresh herbs.

10. 10

    Serve immediately. If desired, serve with a fresh salad or sweet potato.

Notes

The chicken must marinate for at least 30 minutes. If desired, serve with a fresh salad or sweet potato as a side dish.

Nutrition per serving

• main course
• traybake
• chicken
• one-pan dish
• oven
• easy
• weeknight
• high-protein