Copied to Clipboard!
default-banner
BACK TO 
LKK Roast Sweet Potato Chicken Honey Soy Tray Bake4070

Roast Chicken Sweet Potato Honey and Soy Tray Bake

  • Difficulty Level: 3
  • Serves Serves:
  • Preparation

    15 mins

  • Cooking

    40 mins

Less Than 60 mins Chicken

What You Will Need

Ingredients

  • 800 g sweet potato (orange kūmara) cut into large chunks
  • 1 red onion cut into wedges
  • 2 tbsp neutral oil
  • 600 g chicken thigh fillets (skinless) halved
  • 2 capsicum sliced
  • 1 broccoli quartered
  • 250 g green beans trimmed

Sauce Mix

  • 3 tbsp Lee Kum Kee Premium Soy Sauce
  • 2 tbsp Honey
  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tbsp rice vinegar
  • 1 tsp Lee Kum Kee Pure Sesame Oil
  • 1 tsp finely grated fresh ginger
  • 2 cloves of garlic crushed
  • 2 tbsp water

Made with
Lee Kum Kee products

LI25125_3300662829_LKK_PandaOS_320g_Label_ANZ_3D 2

Oyster Sauce

Panda Brand Oyster Sauce
PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Preheat the oven to 200°C (fan 180°C).
  2. Place the sweet potato and red onion in a large shallow roasting dish. Drizzle with half the oil, season with salt and pepper, and toss well. Roast for 20 minutes until starting to soften.
  3. Meanwhile, combine the soy sauce, honey, oyster sauce, rice vinegar, sesame oil, ginger, garlic and water in a bowl. Add the sauce to the chicken and toss to combine.
  4. Remove the tray from the oven, add the capsicum, broccoli and green beans. and place the chicken on top of the vegetables. Pour over any remaining sauce, turning everything to coat well.
  5. Return to the oven and roast for a further 20 minutes, or until the chicken is cooked through and the vegetables are tender and caramelised.
  6. Serve everything with the sticky tray juices spooned over.