BBQ Chicken Thighs with Honey Roasted Vegetables

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, March 25, 2018.

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Alternatively use BBQ grill to cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered to rest for 2-3 minutes, before slicing thickly against the grain.

Ingredients

Honey Roasted Veggies

400g pumpkin, diced 1cm
1 red onion, cut into 1cm wedges
2 carrots, diced 1cm
2 tablespoons honey
1 courgette, diced 1cm
1 broccoli, cut into small florets
1 tablespoon extra-virgin olive oil
1 teaspoon mustard (e.g. Dijon, wholegrain)
1 teaspoon vinegar (e.g. red wine, white wine, cider)
½ bag baby spinach

BBQ Chicken Thighs

550g chicken thighs
1 teaspoon BBQ chicken spice mix

To Serve

Mint pesto aioli

Steps

Preheat oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using). Prepare vegetables. Toss pumpkin, onion and carrots with honey and a drizzle of oil on prepared trays and season. Roast for 15 minutes, turning once during cooking.
Add courgette and broccoli and cook a further 10 minutes, until golden and tender.
While vegetables cook, pat chicken dry and add to a medium bowl along with BBQ chicken spice mix and a drizzle of oil. Season and toss to coat.
Heat a drizzle of oil in a large fry-pan on medium heat and cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered to rest for 2-3 minutes, before slicing thickly against the grain.
In a medium bowl, mix olive oil, mustard and vinegar. Toss baby spinach and cooked veggies together and season to taste.
To serve, divide honey roasted veggies between plates, top with sliced BBQ chicken thighs and dollop over mint pesto aioli.

Nutritional Information

Energy	2132 kj 510 kcal
Protein	26.3g
Carbohydrate	18.2g
Fat	36.2g