One Tray Miso Honey Chicken with Greens

One of my favourite recipes for when I’m low on time and energy. Simply add everything into the roasting tray in two stages and in 30 minutes you will have the most delicious midweek meal. Minimal chopping (my favourite), minimal washing up (also my favourite), maximum pleasure.

(Serves 4 - £3.65 per serving)

1. Heat the grill to 220C (or 200C if you know yours is really hot). 2. Trim 8 skinless and boneless chicken thighs of any excess fat and place on a baking tray lined with nonstick paper. 3. In a small bowl mix 3 heaped tbsps miso paste, 1 tbsp sesame oil, 1 tbsp honey, 2 tbsps light soy sauce, the juice and zest of 2 limes, 1 tbsp finely grated ginger and 2 crushed garlic cloves. Mix well, taste and add more honey if desired. Pour this over the chicken and massage it really well into the meat. Make sure the chicken is in one layer then place under a hot grill for 20-25 minutes, checking on it every now and then, and turning the tray so it browns evenly. 4. Once the chicken is looking nice and caramelised add 200g roughly chopped tender stem broccoli, 2-3 pak choi chopped into large chunks (keeping the leaves separate), and 500g asparagus spears also chopped into large pieces. Mix the vegetables so they become coated in the sauce and then arrange around the chicken. Return to the oven for 5 more minutes. 5. For the last couple minutes, scatter over a handful of cashews so they become slightly toasted. 6. Stir through a large handful of roughly chopped coriander and the roughly chopped leaves from the pak choi. Serve in bowls with a sprinkling of sesame seeds, some more chopped coriander and finely sliced spring onions with steamed jasmine rice. Enjoy.