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Jamie's sticky miso chicken traybake recipe

81 ratings

Jamie says: "An all-in-one dish of succulent chicken, rice and seasonal greens flavoured with white miso, rich soy and honey. Easy to double to serve more, or reduce to serve less, this is clever, hands-off cooking at its best. Perfect for those balmy May evenings" See method

Serves 4
Takes 1 hr plus optional marinating
659 calories / serving
Healthy
Dairy-free

Ingredients

1 heaped tbsp white miso paste
2 tbsp reduced-salt soy sauce
red wine vinegar
olive oil
1kg pack chicken drumsticks
1 head of broccoli
1 mug (300g) white basmati rice
2 tbsp clear honey
1 heaped tbsp sesame seeds
1 cucumber

Each serving contains

Energy
2770kj
659kcal 33%
Fat
20g 29%
Saturates
4g 22%
Sugars
10g 11%
Salt
1.4g 23%

of the reference intake
Carbohydrate 68.6g Protein 47.3g Fibre 5.5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. In a large flameproof roasting tin, mix the miso, soy sauce, ½ tbsp red wine vinegar and 2 tbsp oil until combined. Add the chicken and mix well to coat, then turn the chicken skin-side down. Marinate for a few hrs in the fridge if you have time. Roast for 30 mins.
Boil the kettle and chop the broccoli into small florets. Remove the tin from the oven, carefully turning the chicken skin-side up. Pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Poke in the broccoli, then put the tin over a medium heat and let everything bubble for 3 mins. Drizzle the chicken with the honey and sprinkle over the sesame seeds.
Return to the oven for 15 mins or until the rice is fluffy and the chicken pulls easily away from the bone. Meanwhile, cut the cucumber in half and scrape out the seeds, then chop into 1cm chunks. Put in a bowl with 2 tbsp red wine vinegar and a pinch of salt. Stir well; leave to pickle for 10 mins.
Remove the tin from the oven and serve alongside the pickled cucumber.

See more Jamie Oliver recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.