Hot honey chicken tray bake with potatoes, broccoli and feta

Step 1/4

• 300 g baby potatoes
• ½ broccoli
• 1½ cloves garlic
• ½ lemon
• 1 tbsp olive oil
• salt
• pepper

• oven
• cutting board
• knife
• bowl (large)
• fine grater
• citrus press
• baking sheet
• parchment paper

Preheat oven to 390°F / 200°C (top and bottom heat). Halve baby potatoes, then place them in a large mixing bowl. Cut broccoli into bite-sized florets, peel the stem and slice it into thin rounds. Finely chop garlic. Zest lemon, then squeeze the juice. Add lemon zest to the bowl with garlic, potatoes, olive oil, salt, and pepper. Toss to combine, then spread evenly on a baking tray lined with parchment paper.

Step 2/4

• 1 chicken breasts (boneless)
• ½ tbsp olive oil
• 3 tbsp honey
• ½ tsp hot paprika powder
• ½ tsp chili flakes

• paper towels
• bowl

Pat chicken dry with paper towels. In a separate bowl, mix olive oil with honey, paprika, chili flakes, salt, and pepper. Rub chicken all over with the hot honey marinade, then place it on the tray with the potatoes and broccoli. Roast in the middle of the oven for approx. 35–40 min., until chicken is golden and cooked through.

Step 3/4

• ½ chili
• 1 tbsp honey
• 75 g feta cheese

• saucepan

While everything bakes, slice chili into thin rings. In a small saucepan, gently warm honey over low heat. Stir in some lemon juice and the sliced chili. Season with salt and pepper. Crumble feta.

Step 4/4

Take the tray out of the oven. Drizzle warm chili honey over the chicken and sprinkle with feta. Let everything rest for approx. 5 min. so the flavors combine. Just before serving, finish with some fresh lemon zest and cracked black pepper.

Enjoy your meal!