Sticky roast chicken thighs with carrot, sweetcorn and herb salad

Sticky roast chicken thighs with carrot, sweetcorn and herb salad
  • Serves icon Serves 2
  • Time icon 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.


  • 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


  1. 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.
  2. 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.
  3. In a medium bowl, mix the defrosted sweetcorn with the carrot ribbons, then toss with the pea shoots, mint and dressing.
  4. Remove the chicken from the oven, rest for 5 minutes, then slice into large chunks and serve with the salad.

delicious. tips

  1. Next time… Coarsely mash 300g sweetcorn, heat in a small pan with a little butter, then serve with the chicken


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