Sriracha chicken traybake with yogurt dressing

Chicken is one of the mince versatile meats from popping it on a sandwich to a Sunday roast to your favourite dish from your local takeaway.

If you’re looking for something different, this sriracha chicken traybake with yogurt dressing recipe from Bord Bia could be just the tasty ticket. There’s lots of room to play around with different mixes of vegetables, check out what’s in season and swap them in – just don’t skimp on the hot sauce!

It serves 4 and takes 50 minutes.


4 chicken breasts, skinless and boneless

2 tablesp. sriracha or other hot sauce

2 tablesp. soy sauce

5cm piece fresh ginger, peeled and grated

2 garlic cloves, peeled and chopped

1 tablesp. rapeseed or olive oil

1 small butternut squash, peeled and cut into 2.5cm cubes

4 medium carrots, peeled and cut into 2.5cm cubes

2 red onions, peeled and cut into wedges

150ml Greek style yoghurt

1 garlic clove, peeled and chopped

Handful of coriander, chopped

1 tablep. lime juice

Potato wedges are cooked in the oven at the same time as the chicken and vegetables.

A handful of chopped coriander to sprinkle over the cooked dish.

Heat the oven to Gas Mark 6, 200C (400F).

To make the marinade: In a large bowl, mix together the sriracha/hot sauce, soy sauce, ginger, garlic, oil and a little salt and black pepper. Take out 2 tablespoons of the mix and set aside.

Add the prepared squash, red onions and carrots to the bowl with the sauce ingredients and mix well. Then spread over a roasting tin. Roast for 20 minutes.

While the vegetables are cooking, add the chicken to the bowl and stir through the reserved marinade and season.

After the vegetables have cooked for 20 mins, remove the roasting tin from the oven and tuck the chicken between the vegetables. Return the tin to the oven and roast until vegetables are tender and the chicken is cooked through. This will take about another 20 mins.

To make the yogurt dressing: Combine all the ingredients, season and taste.

To serve:

Serve the chicken with the veg, some potato wedges and the yogurt dressing drizzled over the chicken. If the dressing is a little thick, stir through a tablespoon of water.