Barbecue Chicken with Sweet Potato Wedges and Slaw
65 Min
Easy
Unlike white potatoes sweet potatoes count towards your five a day! Try them roasted with our sweet and smoky Maggi So Juicy Barbecue Chicken and a simple home-made coleslaw for a great crowd pleaser! Look out for skinless chicken drumsticks to reduce your fat intake.
Ingredients
4
ingredient_quantity
recipe ingredient
1
packet
Maggi Juicy BBQ Chicken
8
skinless chicken drumsticks
600
g
Sweet Potato
1
tablespoon
vegetable oil
1
pinch
Salt
1
pinch
Black Pepper
200
g
Red Cabbage
200
g
Cabbage
2
Carrots
4
spring onions, sliced
1
Gala Apple
4
tablespoons
Light Mayonnaise
.
Nutrition Value
Carbohydrate
57.4 g
Energy
543 kcal
Fat
16.3 g
Fibre
9.3 g
Protein
44.2 g
of which: saturates
5.6 g
Sodium
910.6 mg
of which: sugars
22.9 g
Information per serving
Instructions
65 Minutes
-
Preheat and Prepare Chicken
5 MinPreheat the oven to 180°C (160°C fan) or Gas Mark 4. Prepare the Juicy Barbecue Chicken according to the cooking instructions on pack. -
Potato Wedges Roasting
45 MinSlice the potatoes into wedges. Parboil the potatoes for 5 minutes, drain then tip onto a baking tray. Drizzle over the oil and then season lightly with salt and pepper. Mix the wedges together until everything is coated. Roast the wedges in the oven with the chicken, turning them every 15 minutes or so until browned and cooked through. -
Preparing Coleslaw
10 MinFinely slice or grate the cabbages and tip into a large mixing bowl. Peel the carrots and grate into the bowl with the cabbage. Finely slice the apple and add to the bowl with the sliced spring onions. Add the mayo and season if you like. -
Remove and Serve
5 MinRemove the chicken from the oven – leave to stand for a few minutes before opening the bag. Serve the chicken with the wedges and slaw.
