Peanut Miso Chicken and Potato Tray Bake

Ingredients

Steps

1. Preheat the oven to about 200 °C.
2. In a bowl, whisk peanut butter, miso, sriracha, coconut milk and chilli powder until smooth. Add garlic, lime zest and ginger; mix until punchy.
3. Add chicken thighs, red onion and thinly sliced potatoes; coat well.
4. Transfer to a baking tray in a single layer (or as flat as possible). Bake 20–25 minutes until the chicken is cooked through and the potatoes are tender with crisp edges.
5. Rest briefly and serve from the tray.