One-Pan Sweet Chilli Roast Chicken
THIS MEAL HERE IS ONE OF MY FAVOURITES. Sometimes I just want to bang everything in a tray and let it do its thing in the oven while I relax. Now, just because it’s easy doesn’t mean that it’s basic. This recipe is still very much full of flayvas and you honestly can’t go wrong with skin-on oven-roasted chicken. Sweet, sticky skin-on chicken that effortlessly falls off the bone? Yeah, that’s my type of comfort dinner right there. This one here is something I like to marinate and prepare the night before; I like to think of it as a gift from present me to future me! That way all I have to do is add the stock and bang it in the oven and it feels even easier.
Method
Based on 4 servings, adjust as needed.
Step 1
For best results, marinate the chicken overnight in the refrigerator, but if you don’t have time, it’s fine to skip. Just know that even an hour of marinating makes a huge difference!
Step 2
Combine the light brown sugar, all-purpose seasoning, dried oregano, black pepper, onion powder, smoked paprika, cayenne pepper, melted butter, lemon juice, grated garlic, olive oil and salt. in a bowl. I recommend starting with 1 teaspoon of salt, then taste the marinade and adjust if needed. Then use the marinade to season the chicken legs, being sure to get under the thigh skin with the seasoning. This will ensure the flayvas penetrate the meat!
Step 3
Preheat the oven to 200°C fan (425°F/Gas mark 7).
Step 4
Now add the diced potatoes to a baking dish, along with the quartered onions, thyme and chopped carrots. Drizzle with a little olive oil and sprinkle with salt and pepper.
Step 5
Then add the marinated chicken to the dish, skin-side up, making sure it’s nestled in with the potatoes and not sitting on top. This ensures that everything cooks at roughly the same speed.
Step 6
We don’t waste a drop of flayva, so pour the chicken stock into the bowl that you marinated the chicken in and give it a swirl. This will catch any remaining seasoning. Then add the stock directly to the pan, not on the chicken.
Step 7
Cover with foil or an ovenproof lid (this will create steam, which will speed up the potatoes cooking and keep the chicken moist) and roast for 50 minutes.
Step 8
Remove the foil and cook for a further 20 minutes, basting the chicken and potatoes every 10 minutes. Then add about 1 tablespoon of sweet chilli sauce on top of each chicken leg and roast for another 5–10 minutes. If you’re feeling a little boujee, garnish with some freshly chopped chives! Serve with cooked green beans.
- Ingredients
- Based on 4 servings
-
200ml Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
4 tbsp Sweet Chilli Sauce 1x Sainsbury's Sweet Chilli Sauce 330g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
45g Salted Butter, melted 1x Sainsbury's British Butter, Salted 250g -
5 Garlic Cloves, grated 1x Sainsbury's Garlic -
600g Red Potatoes, cut into bite-sized pieces 1x Sainsbury's Red Potatoes 2kg -
2 tbsp Chopped Fresh Chives, to garnish 1x Sainsbury's Bunched Chives 20g -
1tbsp Dried Oregano 1x Sainsbury's Oregano 12g -
2tbsp Light Soft Brown Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
1tbsp All Purpose Seasoning 1x Dunn's River All Purpose Seasoning 100g -
8 Sprigs Fresh Thyme 1x Sainsbury's Bunched Thyme 20g -
1tsp Black Pepper 1x Stamford Street Co. Ground Black Pepper 55g -
1tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
0.5tsp Cayenne Pepper 1x Sainsbury's Cayenne Pepper 42g -
2tsp Onion Powder 1x Sainsbury's Onion Granules 58g -
4tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
1 kg Skin On, Bone In Chicken Legs 1x Sainsbury's British Fresh Skin on Chicken Legs 1kg -
2 Red Onions, quartered 2x Sainsbury's Red Onions Loose -
1 Lemon, juiced 1x Sainsbury's Lemons -
2 Carrots, peeled and roughly chopped into 3 cm (1¼ inch) chunks 2x Sainsbury’s Carrots Loose