Recipes

Sticky spice bag chicken tray-bake

Sticky spice bag chicken tray-bake. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Jan 22 2022 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 1 hr 0 mins
Ingredients
  • 8 chicken thighs
  • 2 sweet potatoes
  • 4tbs olive oil
  • 4 onions, peeled, quartered with the root left on to hold them together
  • 4 chillies, sliced lengthways
  • 1tbs spice bag spice mix
  • 1tbs honey
  • 2tbs balsamic vinegar
  • Salt and pepper
  • Fresh coriander

1 Set the oven to 185 degrees.

2 Trim the chicken thighs of excess fat but leave the skin on.

3 Peel the sweet potatoes and cut into long, thick wedges.

4 Put both on a roasting tray, drizzle over the oil and mix everything together.

5 Roast for 20 minutes, then add the onions, chillies, spice bag mix, honey, balsamic vinegar, salt and pepper to the tray.

6 Cook for a further 20 minutes or so, until the chicken thighs are cooked through and everything is melting and sticky.

7 Serve with some fresh coriander on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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