Barbecue Chicken Bake
This great gluten-free spicy chicken dish is a two-tray wonder – everything roasts together at the same time, covered in a deliciously sticky barbecue sauce
|6||chicken thighs (skin on)|
|6||chicken drumsticks (skin on)|
|3 tbsp||gluten-free soy sauce|
|3 tbsp||clear honey|
|1 tbsp||tomato purée|
|1 tbsp||Worcestershire sauce|
|1 tsp||dried thyme|
|1 tsp||dried chilli flakes|
|2||red onions, cut into chunks|
|3||large carrots, peeled and cut into chunks|
|4||sweet potatoes, scrubbed and cut in half, then into wedges|
|freshly ground black pepper, to taste|
Preheat the oven to 200°C/180°C fan/Gas 6.
Slash the chicken thighs and drumsticks through the thickest parts, then divide between two large roasting trays.
Mix the soy sauce, honey, tomato purée, Worcestershire sauce, orange juice, thyme and chilli flakes together in a mug or small bowl until combined.
Drizzle over both trays of chicken and massage in, then divide the red onions, carrots and sweet potatoes between the trays and mix together, coating them in any residual sauce. Season with black pepper.
Roast in the oven for 35–40 minutes until the chicken is browned and cooked through and the veg are tender and slightly charred around the edges. Pierce the fattest part of each chicken portion with a sharp knife – if the juices run clear, then the chicken is cooked. If not, return to the oven and cook for another 5 minutes and check again.
Add half of the spinach to each roasting tray and stir through; it will wilt as you stir. Serve immediately.
Any firm vegetables will work in this bake, so try it with your favourites.
Make it as spicy as you like, adding in crushed garlic and finely chopped (deseeded) red chillies, or add some chopped fresh or dried rosemary and finely grated lemon zest, if you like.
Stir in a 400g tin pinto beans or chickpeas (drained and rinsed first), if you fancy. Simply stir them in after 20 minutes roasting time.