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Sticky roast chicken thighs with carrot, sweetcorn and herb salad

Sticky roast chicken thighs with carrot, sweetcorn and herb salad

Name: Sticky roast chicken thighs with carrot, sweetcorn and herb salad
Yield: Serves 2
Cuisine: British recipes
Ingredients: 100ml Jack Daniel’s Smokey Sweet Barbecue Glaze (widely available), or similar; 150g Birds Eye Field Fresh Supersweet Sweetcorn, defrosted, or similar; 50g pea shoots (widely available), or similar; 4 free-range chicken thighs, skin on; 1 tbsp olive oil, plus extra to drizzle; 2 tsp cider vinegar; Squeeze of clear honey; Juice of ½ lime; 2 large carrots, shaved into ribbons using a vegetable peeler; Handful of fresh mint leaves, roughly chopped

Easy
August 2013

Easy
August 2013

Test kitchen approved

Serves 2
Takes 15 min to make, 25 min to cook

A simple roast recipe using chicken thighs, served with a quick and easy salad, makes a mid-week meal.

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Ingredients

100ml Jack Daniel’s Smokey Sweet Barbecue Glaze (widely available), or similar
150g Birds Eye Field Fresh Supersweet Sweetcorn, defrosted, or similar
50g pea shoots (widely available), or similar
4 free-range chicken thighs, skin on
1 tbsp olive oil, plus extra to drizzle
2 tsp cider vinegar
Squeeze of clear honey
Juice of ½ lime
2 large carrots, shaved into ribbons using a vegetable peeler
Handful of fresh mint leaves, roughly chopped

Method

Preheat the oven to 220°C/fan200°C/gas 7. In a bowl, toss the chicken pieces in the barbecue sauce until well coated. Transfer to a roasting tray and drizzle with a little olive oil. Roast for 25 minutes until sticky on the outside and cooked through.
Meanwhile, make the dressing: mix the cider vinegar with the honey in a small bowl, gradually whisk in 1 tbsp olive oil, then squeeze in the lime juice and season well.
In a medium bowl, mix the defrosted sweetcorn with the carrot ribbons, then toss with the pea shoots, mint and dressing.
Remove the chicken from the oven, rest for 5 minutes, then slice into large chunks and serve with the salad.