Using chicken thigh cutlets, which are bone-in, makes this tray bake extra juicy even after being baked. The flavours of the chicken, orange and honey all mingle together to create a wonderfully rich, saucy dish – minimal effort required.
500g pumpkin, peeled, deseeded, coarsely chopped
1 bunch baby carrots, unpeeled, trimmed, scrubbed
1 red onion, cut into thick wedges
3 fresh rosemary sprigs
1 tbsp extra virgin olive oil
6 (about 1.2kg) chicken thigh cutlets
1 orange, halved
60ml (1 ⁄4 cup) honey
1 tbsp gluten-free tamari
2 garlic cloves, crushed
3 Method Steps
Step 1Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place pumpkin(500g pumpkin, peeled, deseeded, coarsely chopped), carrot (1 bunch baby carrots, unpeeled, trimmed, scrubbed), onion (1 red onion, cut into thick wedges) and rosemary (3 fresh rosemary sprigs) on the prepared tray. Drizzle over oil (1 tbsp extra virgin olive oil). Season. Toss to combine. Nestle the chicken (6 (about 1.2kg) chicken thigh cutlets) in-between the vegetables.
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Step 2Thinly slice half the orange (1 orange, halved). Juice remaining half (you should have 2 tbs juice). Combine the orange juice, honey (60ml (1 ⁄4 cup) honey), tamari (1 tbsp gluten-free tamari) and garlic (2 garlic cloves, crushed) in a small jug. Spoon over the chicken. Bake, basting halfway with pan juices, for 25 minutes or until chicken is golden brown.
Step 3Add the orange slices to the pan. Bake for 15 minutes or until vegetables are golden and tender and the chicken is glazed and cooked through. Set aside for 5 minutes to cool slightly before serving.
Switch it up! Want something a little fancier than thigh cutlets? Swap for a whole butterflied chicken and cook for an extra 15-20 minutes or until cooked through, removing veg when ready.
All quantities above are averages