Beijing Spiced Potato and Chicken Roast
- Prep in:
- 5 mins
- Cook in:
- 20-25 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 381 | |
| Energy (KJ) 1599 | |
| Fat 14.g | 20% |
| Saturated Fat 3.4g | 17% |
| Total Sugars 6.4g | 7% |
| Salt 1.5g | 25% |
Method
Pre-heat your oven to 200°C/Gas Mark 5.
Take a large roasting tray and place a piece of non-stick parchment paper on the base.
In a small bowl mix the five spice powder, soy, honey, ginger and chili if using. Toss the chicken in the marinade and place onto the roasting tray leaving a gap between the chicken pieces.
Now toss the potatoes in the marinade and scatter around the chicken then place into the oven for about 20-25 minutes.
When the potatoes and chicken are cooked, turn the heat off but leave in the oven whilst you cook the kale.
Take a large frying pan or wok, add the sunflower oil and garlic and cook just until the garlic starts to brown around the edge then add the kale with a little splash of water to cover and cook for about 3 minutes, stirring once.
Serve the chicken with a little fresh chopped coriander if you have it and enjoy.
Take a look at the accompanying video for this recipe below and discover wider potato recipe videos.
Ingredients
400g potatoes, cut into small chunks
8 boneless chicken thighs
3tsp Chinese five spice
2tbsp soy sauce
1tbsp honey
2tsp freshly grated ginger
1 chili, de-seeded and finely chopped (optional)
Small handful of fresh coriander
For the greens
3 garlic cloves, thinly sliced
