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Home » All Recipes » Easy Midweek Meal Ideas » Sticky Chicken Traybake

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Sticky Chicken Traybake

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Sticky Chicken Traybake inspired by Mary Berry

This quick and easy Sticky Chicken Traybake is inspired by a Mary Berry recipe: chicken thighs are coated in a delicious mixture of soy sauce, honey, ginger, chilli and sesame oil and roasted in the oven. Delicious served with jasmine rice and roasted red peppers.

Sticky Chicken Traybake inspired by Mary Berry

Who’s your foodie hero? I have quite a few: Jamie Oliver, Nigella Lawson, Hugh Fearnley-Whittingstall and Rick Stein are all up there, but one of my all-time foodie heroes has got to be Mary Berry.

I love her style of no nonsense, family friendly but flavourful cooking. In fact so much that I reviewed my favourite recipe book of hers, Mary Berry’s Absolute Favourites, here on this blog a few years back.

One of the standout recipes from that book was Mary Berry’s sticky chicken. Mary coats her chicken in sesame oil, soy sauce, ginger, chilli and honey and roasts it in the oven alongside red peppers for a quick and easy weeknight dinner.

Sticky Chicken Traybake inspired by Mary Berry

My version of Mary’s brilliant recipe is very similar, but I’ve made a few adaptations. Firstly, I’ve swapped Mary’s suggestion of chicken breasts for skinless, boneless chicken thighs, which I think are better suited to the traybake treatment (I find breasts can dry out too much when roasted like this).

Secondly, I’ve upped the temperature and the cooking time as this recipe wasn’t sufficiently ‘roasted’ for my liking when I cooked it Mary’s way. (Sorry Mary!)

Thirdly, I didn’t bother reducing down the glaze in a saucepan after the chicken comes out of the oven – way too much faff for a busy weeknight, and the sticky glaze is delicious just as it is.

Sticky Chicken Traybake inspired by Mary Berry

I’ve also swapped Mary’s suggestion of serving with parsley with fresh coriander, which I much prefer with the flavours of soy sauce, ginger, sesame etc.

And finally I have chosen to serve this easy chicken dish with rice rather than wedges, as Mary suggests. This dish is quite Asian in flavour and so to me, rice just seems like the perfect thing to serve it with – and the rice tastes amazing covered in that lovely sticky glaze.

But other than that it’s Mary Berry’s Recipe!!

(Oh, well, except I also used chilli flakes instead of fresh chilli to save time… And I added a squeeze of lime to the glaze…)

Sticky Chicken Traybake inspired by Mary Berry

Not only is this Sticky Chicken Traybake delicious straight out of the oven, it is also AWESOME the next day as a packed lunch. My husband was chuffed to bits with his! Speaking of which, my hubby has finally decided to join Instagram – whoop whoop! He has started an account charting the highs and lows of being married to a food blogger – it’s called @anothercolddinner of course! If you want to see the other side of what I do: all the outtakes and what’s on the other side of the camera that you can’t normally see,  do head over and give Mr G a follow!!

Sticky Chicken Traybake inspired by Mary Berry

Wine wise I would definitely serve this Sticky Chicken Traybake with a dry or, even better, off-dry Riesling! This kind of food was made for Riesling! Other good options include other aromatic whites such as Pinot Gris/Pinot Grigio, Austrian Grüner Veltliner and Argentinian Torrontes. If it must be red, then try Beaujolais or a light Pinot Noir. A fruity rosé would also work well here.

If you are a fan of quick and easy chicken traybakes, there are plenty more over in my traybakes section.

Sticky Chicken Traybake inspired by Mary Berry

 

If you like this recipe…

…you might also like:

  • Mexican Chicken Traybake
  • Peri Peri Chicken Traybake
  • Spanish Style Chicken Traybake
  • Easy Chicken Breast Traybake
  • Easy Sausage and Sweet Potato Traybake

 

Sticky Chicken Traybake inspired by Mary Berry
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4.55 from 11 votes

Sticky Chicken Traybake

This quick and easy Sticky Chicken Traybake is inspired by a Mary Berry Recipe: chicken thighs are coated in a delicious mixture of soy sauce, honey, ginger, chilli and sesame oil and roasted in the oven. Delicious served with jasmine rice and roasted red peppers.
Prevent your screen from going dark
Course Main Course
Cuisine Asian, British, Fusion
Prep Time 5 minutes minutes
Cook Time 30 minutes minutes
Total Time 35 minutes minutes
Servings 4 people
Calories 328kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 600 g skinless, boneless chicken thigh fillets
  • 3 red peppers cut into large chunks
  • 4 tablespoons dark soy sauce (or gluten free tamari)
  • 2 tablespoons sesame oil
  • 3 tablespoons runny honey
  • Juice of half a lime (cut the remainder into wedges for garnish)
  • 4 cm ginger grated
  • 1 teaspoon chilli flakes
  • ½ teaspoon salt
  • 2 tablespoons fresh coriander (cilantro) roughly chopped
  • Jasmine or basmati rice to serve

Instructions

  • Preheat the oven 220C / 200C fan / gas mark 7 / 425F.
  • Place the chicken thigh fillets and chopped peppers in a large oven tray.
  • Mix together the soy sauce, sesame oil, honey, lime juice, ginger, chilli flakes and salt in a small jug or jam jar.
  • Pour the glaze over the chicken and peppers and turn to coat. Spread out the chicken and peppers into a single layer.
  • Place the chicken and peppers in the preheated oven and cook for 30 minutes. Baste halfway through cooking.
  • After 30 minutes, remove from the oven and sprinkle with the coriander. Serve with rice and lime wedges. 

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Sticky Chicken Traybake
Amount Per Serving
Calories 328 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 142mg47%
Sodium 1442mg63%
Potassium 603mg17%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 17g19%
Protein 31g62%
Vitamin A 2990IU60%
Vitamin C 113.9mg138%
Calcium 23mg2%
Iron 2.2mg12%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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This quick and easy Sticky Chicken Traybake is inspired by a Mary Berry Recipe: chicken thighs are coated in a delicious mixture of soy sauce, honey, ginger, chilli and sesame oil and roasted in the oven. Delicious served with jasmine rice and roasted red peppers. #chicken #chickenthighs #stickychicken #maryberry #traybake #sheetpan #easydinners #midweekmeals #familydinners #easypeasyfoodie

 

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33 Comments

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Comments

  1. Jacqui |Recipes Made Easy says

    7th August 2018 at 12:36 pm

    Love Mary (a true old-fashioned Home Economist) and her no nonsense approach to food. I think I may have made this recipe before I sem to recall the boiling down glaze. But like you I no doubt would have adapted it Lets face it we just cant help ourselves.

    Love the support from MR G I’m sure a lot of otherhalves will identify with him. Im off o give him a follow and will get Mr B to follow too.

    Reply
    • Eb Gargano says

      8th August 2018 at 8:23 pm

      Mary is wonderful – definitely one of my faves. Haha – and you are so right. I can never stop myself adapting a recipe. Total opposite of Mr G who has to follow the recipe to the letter. Mr G says thanks for the follow. Eb x

      Reply
  2. Corina Blum says

    8th August 2018 at 6:33 am

    This looks absolutely delicious! I love Mary Berry recipes too and you’ve definitely made this one your own. I’ve also had a quick look and followed Mr G. If Mr SearchingforSpice was on Insta I’m sure he’d identify! Thanks for sharing with #CookOnceEatTwice – those leftovers on Mr G’s feed looked yummy!

    Reply
    • Eb Gargano says

      8th August 2018 at 8:24 pm

      Thanks Corina! Yes, this is a perfect COET recipe. Mr G had some jealous colleagues when he took his little box to work. Mr G says thanks for the follow!! Eb x

      Reply
  3. Rebecca - Glutarama says

    9th August 2018 at 9:38 pm

    Love tray bakes, love this. Simple yet delicious and nutritious too….I know what I’m making tomorrow kiddies!

    Reply
    • Eb Gargano says

      18th August 2018 at 11:31 am

      Thanks Rebecca – hope you enjoyed it! Eb x

      Reply
  4. Cat | Curly's Cooking says

    12th August 2018 at 9:38 pm

    Oh I do love Mary Berry! Definitely like your idea of swapping to chicken thighs, it looks so tasty x

    Reply
    • Eb Gargano says

      18th August 2018 at 11:35 am

      She’s awesome isn’t she? I am a big fan of chicken thighs as they are more tasty, cheaper, more nutritious and easier to cook!! Win win in my book. Eb x

      Reply
  5. Kate - Gluten Free Alchemist says

    14th August 2018 at 10:33 pm

    Another day…. another delicious tray bake! Yummy…. I’m on my way….
    Mr G is a genius…. He’s going to be a huge insta success and I can’t wait to see his take on your world….I’m sure Mr GF will identify with every pic x

    Reply
    • Eb Gargano says

      18th August 2018 at 11:39 am

      Hahaha – yes, it’s quite funny to see what’s on the other side of the camera. All that beautifully styled food is only in one tiny corner and then you have all the mess on the other side of the camera!! And loads of funny shots of me standing in awkward places!! Eb x

      Reply
  6. Michelle Frank | Flipped-Out Food says

    15th August 2018 at 6:07 pm

    I’m giving you a mental cursty, oh Traybake Queen! What a beautiful dish! I don’t think I’d be able to concentrate for the first half of the day at work if I knew that THESE leftovers were waiting for me in the fridge!

    Reply
    • Michelle Frank | Flipped-Out Food says

      15th August 2018 at 6:08 pm

      Er, that’s CURTSY! 😛

      Reply
      • Eb Gargano says

        18th August 2018 at 11:50 am

        Hahahaha – cursty, curtsy – I’ll take ’em all!!! 😉 Eb x

        Reply
    • Eb Gargano says

      18th August 2018 at 11:49 am

      Hahaha – thanks Michelle!! I know what you mean about yummy leftovers in the fridge. It’s so lovely working all morning knowing you have something delicious waiting for you in the fridge – but it is also a bit distracting!! Eb x

      Reply
  7. Jo Allison / Jo's Kitchen Larder says

    24th September 2018 at 7:57 pm

    Made it tonight Eb and it was delicious, the sauce was soo good, just the right amount of sweetness, saltiness and spice! Had mixture of drumsticks and thighs which I skinned but left bones in and they took pretty much same amount of time in the oven. Will be making it again for sure! 🙂 x

    Reply
  8. Helen says

    5th December 2018 at 7:11 pm

    This is an amazing recipe, quick and easy enough for mid week, but classy enough for entertaining. So tasty, yum yum

    Reply
    • Eb Gargano says

      6th December 2018 at 11:39 am

      Thanks for this lovely comment 😀 So pleased you liked this Helen! It’s a real favourite in the Gargano household – we have it most weeks!! Eb 🙂

      Reply
  9. Diane Delaney says

    16th April 2019 at 6:02 pm

    Made this tonight, it was really tasty and easy to do, I served my chicken with sauté potatoes it made a lovely meal. I think I will double up on the sauce quantities next time as it was lovely, I used frozen peppers that’s all I had as this was a spur of the moment decision to make it. It will be on my menu from now on. Thank you.

    Reply
    • Eb Gargano says

      18th April 2019 at 1:01 pm

      Yay – so delighted to hear you liked this recipe. It’s one of my family’s favourites. Thanks for taking the time to write this lovely comment – it means a lot Eb 🙂

      Reply
  10. Ida says

    28th July 2019 at 10:48 am

    I found this OK but not the best traybake recipe around. I used chicken Marylands cut into drumsticks and thighs. The sauce was too thin, and needed to be reduced to thicken enough to coat the chicken. The soy sauce was too dominant. Took way longer to cook than the recipe states; even after an hour I wasn’t convinced the chicken was thoroughly cooked. Capsicum certainly wasn’t. Next time I would poach the chicken before putting it in the sauce and oven, and use roasted capsicum in place of fresh. Or partly cook capsicum first. I would also add garlic and onion to boost the flavour, and perhaps add some hoisin or oyster sauce.

    Reply
    • Eb Gargano says

      29th July 2019 at 9:28 am

      Hi Ida, I am really sorry to hear this recipe did not turn out well for you – though to to be honest a little bit baffled by it! I have made this recipe literally dozens of times (it’s a family favourite!) and it always works like a dream for me… A couple of thoughts… I am wondering if you used bone-in chicken pieces (the recipe states boneless chicken thigh fillets)? These usually take a little longer to cook – maybe 40-45 minutes, but nowhere near an hour! Or possibly your oven is a little on the cool side? I recommend 425F/Gas7/220C, but all ovens vary – if your oven is a little on the cool side, it might be worth turning it up an extra 10C/20F to see if that does the trick. Or another possibility is your oven tray is a little on the small side – using a larger roasting tray will help the chicken and peppers to cook more quickly. Regarding the sauce – that really is just down to personal taste. Personally I am happy with a thinner sauce, but if you prefer a thicker one, simply transfer the sauce to a saucepan and boil until it is reduced as much as you want (I do actually talk about this further up the recipe – it’s how Mary Berry does it, but too much faff for me on a busy weeknight!) And finally – I love your ideas for adding more flavours – I always love to hear how my readers are adapting my recipe 😀 Hope you enjoy it better next time! Eb 🙂

      Reply
  11. Kirsten says

    21st July 2020 at 8:27 pm

    Just made this and it was deeeelish! Halved the sesame oil and subbed in honey flavoured zero syrup for the honey to keep the calories down and you couldn’t tell. Sweet, sticky, spicy and sharp…all the good ‘s’s! Can’t wait to make this again!

    Reply
    • Eb Gargano says

      22nd July 2020 at 11:17 am

      Thanks for this lovely feedback, Kirsten! Delighted you like it so much! Eb ?

      Reply
  12. Ann Flynn says

    26th February 2022 at 8:46 am

    Could this be cooked low & slow??

    Reply
    • Eb Gargano says

      26th February 2022 at 11:12 am

      Sadly, not – this is very much a hot and (relatively) fast recipe.

      Reply
  13. Sharon Woods says

    21st April 2022 at 4:27 pm

    Can this be frozen pre or post cooking?

    Reply
    • Eb Gargano says

      22nd April 2022 at 9:29 am

      I think you could probably do either. I haven’t personally tried freezing this recipe, though, so I can’t say for certain. The one thing I’d be concerned about is the peppers, as they have a tendency to lose their texture a bit if they are frozen. But if you are happy with that compromise, then it should work either way. I guess the only other thing to mention is that it really does only take 5 minutes to prep this recipe – literally just cut the peppers, mix the sauce and chuck everything in the tray – and cooking fresh will definitely give you the best results with this recipe. Hope that helps! Eb 🙂

      Reply
  14. Joelle Belletrutti says

    26th March 2023 at 6:00 pm

    This recipe sounds delish but I am not sure it fits the bill as a low-calorie nutritious meal, which is what I was looking for. Nutrition information at the end of the recipe is only for the chicken, sauce and peppers in the traybake. It doesn’t include any rice or other sides you would want to add. While bell peppers are good for you, it isn’t exactly a variety of vegetables and so it leaves me wondering how I could augment this to make a complete meal without adding too many unwanted calories. I find this to be a common problem with online recipes – you don’t get a complete meal and the suggestion is usually to serve with rice, which will add another 300 calories or so. I would love suggestions for how I could veg this up a notch. I’m from Canada and the Canadian Food Guide suggest that half your plate should consist of fruits/vegetables and only one quarter of your plate should be a protein source with the remaining quarter being from grains. So I would probably add 3/4 cup of rice and would love suggestions for veggies that would go well with this. I am hoping to stay away from just adding a salad as I would love to see a beautiful plate that is colourful and nutritious and tasty – preferably a one pot/tray meal. Besides, my family is tired of salads every day! I’m hoping to get some great suggestions because I really want to try out this recipe!

    Reply
    • Eb Gargano says

      27th March 2023 at 8:32 am

      Sure, I can help you out there! To bump up the veg content without adding too many calories, I would recommend adding aubergine (eggplant) and courgette (zucchini) – both cut a similar size to the peppers – and red onion wedges. (Take care to make sure you use a roasting pan big enough so that the veggies have plenty of space to roast.) You could also swap some of the red peppers for yellow and orange – to ensure you are eating even more of the rainbow, if you liked. You could also bump up the nutritional content by adding some cashews or some seeds (though, I appreciate this would bump up the calorie content). Finally, if you wanted even more veggies, you could add tenderstem broccoli (broccolini) to the tray towards the end of cooking, or serve this dish with a side of steamed or stir-fried, tenderstem broccoli and pak choi. I hope that helps, and do let me know how you get on! Eb 🙂

      Reply
  15. Mary Ortega says

    15th April 2024 at 6:39 am

    Hello, Im not sure I understand the nutritional information. I got directed to this recipe from the 500 calories meals blog post and I see it says on the nutritional information 328 calories per serving, what would be considered one serving? I know it doesn’t include the rice but how many chicken pieces/bell peppers?

    Thank you!

    Reply
    • Eb Gargano says

      15th April 2024 at 8:46 am

      Hi Mary, with all my nutritional information, the information is for 1 serving. 1 serving means the whole dish divided by the number of people it is designed to serve. You can always find the number of servings in the top portion of the recipe card. So, for example, in this recipe, it’s designed to serve 4 people, so the nutritional information is for 1/4 of the whole dish. So if you use 8 chicken thighs, that would be 2 per portion. And if you used 3 peppers that would be 3/4 of a pepper per person. Hope that helps! Eb 🙂

      Reply
      • Mary says

        15th April 2024 at 8:49 pm

        Thank you so much, that helps a lot! 😀

        Reply
        • Eb Gargano says

          16th April 2024 at 8:38 am

          Great to hear!

          Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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