Roast Chicken in Sweet Chilli Glaze with Chips and Carrots

⏱ 10m prep + 40m cook = 50 min 🍽 4 portions 📋 HF Card 9

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Ingredients (for 4)

chicken thighs — Bone-in skin-on 600 g

baby potatoes — Cut into chips 400 g

carrots — Peeled and cut into batons 3 whole

sweet chilli sauce 60 ml

soy sauce 2 tbsp

olive oil 3 tbsp

Instructions

1. Preheat oven to 220°C. Cut potatoes into thick chips. Toss on one tray with olive oil, salt and pepper. Roast 35–40 mins, flipping halfway.

2. Peel and cut carrots into batons. Toss on a second tray with olive oil, salt and pepper. Roast 25–30 mins.

3. Season the chicken thighs/legs. Place on a third tray (or with the carrots). Roast 25–30 mins.

4. Mix sweet chilli sauce, soy sauce and a splash of water. In the last 10 mins of cooking, brush the glaze generously over the chicken. Return to oven until sticky and caramelised.

5. Serve chicken over chips and carrots, spooning over any remaining glaze.