Barbecue chicken and sweet potato

Sticky barbecue sauce is great with this baked chicken, sweet potato wedges and corn on the cob.

Serves: 4

Preparation time:  5 minutes

Cooking time:  25 minutes

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You will need

  • 2 tablespoons tomato ketchup
  • 2 tablespoons brown sauce
  • 1 tablespoon runny honey
  • 1.3kg pack British chicken thighs, skin removed and trimmed of fat
  • 800g sweet potatoes, scrubbed and cut into thin wedges
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika, thyme and garlic seasoning
  • 4 sweetcorn cobettes
  • 170g bag Italian style salad
  • 4 tablespoons low fat natural yogurt, to serve
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Recipe Information

Step by step guide to making Barbecue chicken and sweet potato

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Mix together the tomato ketchup, brown sauce and honey in a small bowl. Set aside.
  2. Cut a few slashed across each chicken thigh. Place on a foil-lined baking tray and brush with the ketchup mixture, to coat.
  3. Spread the sweet potato wedges over a separate baking tray, drizzle over the oil, sprinkle with the paprika seasoning and turn to coat evenly.
  4. Bake the chicken and the sweet potatoes in the oven for 25 minutes, turning the sweet potatoes once, until the chicken is cooked through with no pink remaining and the sweet potatoes are tender.
  5. While the chicken and sweet potatoes are cooking, bring a pan of water to the boil, add the sweetcorn and cook for 6-7 minutes, until tender.
  6. Drain and serve with the chicken, sweet potato wedges and salad, with a dollop of yogurt on the side. 

Cook's tip: When cutting slashes into the chicken thighs, remember to wash hands thoroughly after handling raw meat.

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Nutritional information for Barbecue chicken and sweet potato

Nutritional information for Barbecue chicken and sweet potato

Nutrition type per serving
Calories 683 kcal
Total Fat 23.9g
Saturated Fat 5.9g
Salt 0.91g
Sugar 22.2g

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