One-Pan Sweet Chilli Roast Chicken
10m
prep time
90m
total time
Easy
level
20
ingredients
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
-
2 tbsp Chopped Fresh Chives, to garnish 1 x Sainsbury's Bunched Chives 20g -
2tbsp Light Soft Brown Sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
1tsp Black Pepper 1 x Stamford Street Co. Ground Black Pepper 55g -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
1tsp Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g -
4tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L -
45g Salted Butter, melted 1 x Sainsbury's British Butter, Salted 250g -
1 kg Skin On, Bone In Chicken Legs 1 x Sainsbury's 1kg British Fresh Skin on Chicken Legs -
2 Red Onions, quartered 2 x Sainsbury's Red Onions Loose -
200ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g -
4 tbsp Sweet Chilli Sauce 1 x Sainsbury's Sweet Chilli Sauce 330g -
5 Garlic Cloves, grated 1 x Sainsbury's Garlic -
600g Red Potatoes, cut into bite-sized pieces 1 x Sainsbury's Red Potatoes 2kg -
1tbsp Dried Oregano 1 x Sainsbury's Oregano 12g -
1tbsp All Purpose Seasoning 1 x Dunn's River All Purpose Seasoning 100g -
8 Sprigs Fresh Thyme 1 x Sainsbury's Bunched Thyme 20g -
0.5tsp Cayenne Pepper 1 x Sainsbury's Cayenne Pepper 42g -
2tsp Onion Powder 1 x Sainsbury's Onion Granules 58g -
2 Carrots, peeled and roughly chopped into 3 cm (1¼ inch) chunks 2 x Sainsburys Carrots Loose -
1 Lemon, juiced 1 x Sainsbury's Lemons
Products and prices from