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One pan honey chilli chicken bake (for two)

One pan honey chilli chicken bake (for two)

Tender chicken accompanied by greens

2 serves

10 m

50 m

See recipe for serves 4 here


  • 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


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.


  • 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.
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