The Sunday Telegraph - Sunday

...and dinner

SRIRACHA CHICKEN TRAYBAKE WITH ROASTED VEGETABLES

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(Serves 4)

INGREDIENT­S

For the marinade

2 tbsp sriracha sauce

1 tbsp neutral oil

Juice of ½ a lemon

½ tsp ground cumin

½ tsp ground coriander

½ tsp mixed dried herbs

4 chicken legs, skin removed

2 x 400g packs of ready to roast

Mediterran­ean vegetables

METHOD

➤ Pre-heat the oven to 220C fan. Mix up the marinade ingredient­s in

a large bowl, add the skinless chicken legs and toss well to coat. Leave to marinate for a few hours in

the fridge if you have time, otherwise you can

roast straightaw­ay. ➤ Place the vegetables in a roasting tin and arrange the chicken legs (smooth side

up) on top, spoon any excess marinade over the

chicken. Roast for 40 minutes, turning once after 10 minutes and again after

30 minutes. ➤ Remove from the oven and give everything a good

stir before serving.

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