Sticky Orange Chicken Traybake
Sticky Orange Chicken Traybake



  • 4 whole chicken legs
  • 3 tbsp soy sauce
  • 1 crushed star anise
  • 3cm piece of ginger, grated
  • 1 tbsp toasted sesame oil
  • 2 tsp runny honey
  • 2 oranges, 1 juiced, 1 sliced
  • 200g rice
  • 200g Chinese greens, sliced
  • 4 spring onions, sliced
  • Preheat the oven to 180C. Heat a casserole over a medium heat, and add the chicken legs to brown all over. Mix the ginger, soy, star anise, sesame oil, orange juice and honey in a small bowl, then pour all over the chicken. Add the orange slices and roast for 40 mins in the oven, basting with the juices once or twice along the way.
  • Meanwhile, cook the rice according to pack instructions. Once the legs are cooked, stir in the greens and return to the oven for 4 mins to wilt. Serve the chicken with the rice and greens, scattered with chopped spring onions.
40 mins
4 serving

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