Monday, November 14, 2016

Roast Honey-Soy Chicken

1.8kg chicken thighs
1 red onion, cut into chunks
potatoes, cut into chunks
pumpkin, cut into chunks
carrot, cut into chunks
cherry tomatoes
button mushrooms

50ml honey
100ml light soy sauce
50ml tomato sauce
4 cloves garlic, minced
70g ginger, grated
1/2 tbsp sesame oil
black pepper

  • Mix together the marinade. Pour over chicken pieces and coat well.  Leave aside to marinate for at least 2 hours.
  • Place marinated chicken and vegetables onto a lined oven tray.  Drizzle leftover marinade over the vegetables.
  • Bake in a preheated oven at 200°C (fan forced) for about 40 minutes, basting halfway through with the juices from the tray.
  • Serve hot with steamed green beans.


  1. I love the combination of salted and sweet flavours. These chicken thighs look lipsmackingly delicious!

  2. That looks really delicious!

  3. Your cooking make me hungry again even after having my dinner, fingers licking good.


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