Name: Sticky Chinese Chicken
Cook time: 100 min
Total time: 100 min
Yield: 4
Ingredients: 2 kg chicken butterflied; 800 g butternut pumpkin cut into thin wedges; 1 medium red onion cut into 1cm wedges; olive oil spray; ¼ tsp dried chilli flakes; salt and pepper to taste; 2 zucchini thickly sliced (300 g); 250 g cherry tomatoes; 1 lime cut into wedges to serve; Marinade; 2 tbsp soy sauce (or gluten-free alternative); 1 tbsp tomato sauce; 1 tbsp sweet chilli sauce; 1 tbsp brown sugar; ½ tsp Chinese five-spice powder; 2 tsp grated fresh ginger; 2 garlic cloves crushed

Put a deliciously sticky spin on a roast chicken with this Asian variation.

Ingredients

2 kg chicken butterflied

800 g butternut pumpkin cut into thin wedges

1 medium red onion cut into 1cm wedges

olive oil spray

¼ tsp dried chilli flakes

salt and pepper to taste

2 zucchini thickly sliced (300 g)

250 g cherry tomatoes

1 lime cut into wedges to serve

Marinade

2 tbsp soy sauce (or gluten-free alternative)

1 tbsp tomato sauce

1 tbsp sweet chilli sauce

1 tbsp brown sugar

½ tsp Chinese five-spice powder

2 tsp grated fresh ginger

2 garlic cloves crushed

Method

To make marinade, combine all ingredients in a small bowl. Mix well. Brush over chicken. Reserve remaining marinade.

2.Place pumpkin and onion in a lightly oiled roasting pan. Spray with oil. Sprinkle with chilli. Season with salt and pepper. Place chicken on top, skin-side up.

3.Cook in a very hot oven (240C) for 20 minutes. Reduce heat to hot (200C). Brush some of the remaining marinade over chicken. Cook for a further 30 to 35 minutes until chicken is golden and cooked through. Transfer to a plate. Cover lightly with foil. Rest for 20 minutes before slicing.

4.Add zucchini and tomatoes to same roasting pan. Spoon over the cooking juices.

5.Return roasting pan to same oven. Cook for 20 to 25 minutes, or until tender.

6.Serve chicken and vegetables with lime wedges.

Chantal Walsh