Honey soy chicken and kumara traybake
Chicken thighs roasted until the honey and soy glaze goes sticky and a little charred, with kumara wedges and broccoli on the same tray. Barely any washing up.
Notable for: vitamin C, fibre, vitamin A
Ingredients
- 850 gchicken breast
- 700 gorange kumara, wedges
- 1broccoli, florets
- 200 gbrown onions, wedges
- 60 ghoney
- 60 mlsoy sauce
- 15 gcrushed garlic
- 10 gcrushed ginger
- 30 mlolive oil
Method
Heat the oven to 220C, then toss the kumara wedges and onion with half the oil and salt, spread them on a tray, and roast for 15 minutes.
Whisk the honey, soy sauce, garlic and ginger into a glaze.
Push the kumara to one side, add the chicken breast pieces to the tray, and brush both sides with the glaze.
Return the tray to the oven for 20 minutes, brushing with more glaze halfway, until the chicken is dark and sticky at the edges and cooked through.
Scatter the broccoli florets over the tray for the last 8 minutes.
Rest for 3 minutes, then spoon any glaze left on the tray back over everything.
Brush, don't drown
Honey burns fast in a hot oven. A light brush of glaze twice during cooking builds a sticky, dark coating without it turning bitter and black before the chicken is through.
Storage
Keeps four days in the fridge and freezes well.
Reheat in the oven rather than the microwave if you want the edges to stay sticky rather than steamed.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.