A one pan supper with minimal effort
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Ingredients
- 1 100g jar chipotle paste
- 2 tbsp rapeseed oil (or any neutral oil)
- 8 large chicken thighs, skin on bone in
- 2 corn on the cob halved
- 1 red onion Peeled and cut into 8 wedges through the root
- 1 sweet potato cut into chunks
Instructions
- Pre heat the oven to 190C
- Mix the the chipotle with the oil. Put the chicken and veg in a roasting tin. Cover everything with the paste mixture making sure that you leave the chicken skin side up after. Season with salt and paper and place in the oven for 45 minutes or until the juices of the thighs run clear.
- If you don't like the corn on cob, simply slice it off to serve. That’s It!
Nutrition
Calories: 656kcalCarbohydrates: 23gProtein: 39gFat: 45gSaturated Fat: 11gTrans Fat: 1gCholesterol: 221mgSodium: 217mgPotassium: 815mgFiber: 3gSugar: 6gVitamin A: 8277IUVitamin C: 6mgCalcium: 42mgIron: 2mg
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