One pan honey chilli chicken bake (for two)
2 serves
10 m
50 m
Ingredients
- 3 teaspoons honey
- 2 teaspoons crushed chilli
- 1 teaspoon reduced salt soy sauce
- 375 g orange sweet potato, cut into 2 cm-thick wedges
- 1 red onion, cut into wedges
- 4 chicken lovely legs (500-600 g)
- 2 teaspoons olive oil
- 125 g green beans, trimmed
Method
Step 1
Combine honey, chilli, soy sauce and 1 tablespoon hot water in a small bowl. Set aside.
Step 2
Place sweet potato, onion and chicken in a medium roasting pan. Drizzle with oil. Toss to coat and spread into an even layer. Bake in 190 °C preheated oven for 30 minutes.
Step 3
Remove pan from oven. Turn chicken and vegetables, then pour over honey mixture and gently toss to coat. Return pan to oven. Bake for a further 15 minutes or until sweet potato wedges are tender and chicken is cooked through.
Step 4
Meanwhile, steam or microwave beans until just tender. Drain.
Step 5
Add beans to roasting pan to serve.
Tips
- Chicken lovely legs are drumsticks with skin and lower part of the bone removed. They’re available from major supermarkets and chicken shops. If preferred, you can substitute 425 g skinless chicken thigh fillets (fat trimmed)
- If you’re not a fan of chilli, replace chilli paste with wholegrain mustard.
