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BBQ chicken
0 Likes
Total Time:
1 hour
Maximize oven efficiency with this delectable fakeaway: sticky BBQ chicken, paprika wedges, and corn on the cob. Healthier and budget-friendly alternative to takeout using pantry and freezer staples.
Ingredients:
  • 75 ml tomato ketchup
  • 2 tablespoons runny honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • red wine vinegar
  • 6 chicken thighs bone in, skin on
  • 1.2 kg potatoes
  • olive oil
  • 750 g frozen corn on the cob
  • 250 g red cabbage
  • 150 g carrots
  • 1 onion
  • 100 g natural yoghurt
Instructions:
  • Preheat the oven to 190°C/375°F/gas 5. Combine ketchup, honey, Worcestershire sauce, most of smoked paprika, and 1 tablespoon of red wine vinegar in a roasting tray. Add chicken and coat. Marinate or season with salt and pepper. Quarter potatoes, toss in olive oil, smoked paprika, and season. Place skin-side down in a roasting tray. Roast potatoes and chicken for 20 minutes. Spoon fat from chicken onto potatoes. Baste chicken and return to oven for 25 minutes until cooked. Add frozen corn to oven. Grate cabbage, carrots, and onion. Mix with red wine vinegar, oil, and yogurt. Serve chicken, potatoes, and slaw, rolling corn in tray juices before serving.

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