Beijing Spiced Potato and Chicken Roast Recipe

Prep in:
5 mins
Cook in:
20-25 mins
Serves:
4
Per Serving %RI
Energy (Kcal) 381
Energy (KJ) 1599
Saturated Fat 3.4g 17%
Total Sugars 6.4g 7%
Salt 1.5g 25%
Fat 14.g 20%

Pre-heat your oven to 200°C/Gas Mark 5.

Take a large roasting tray and place a piece of non-stick parchment paper on the base.

In a small bowl mix the five spice powder, soy, honey, ginger and chili if using. Toss the chicken in the marinade and place onto the roasting tray leaving a gap between the chicken pieces.

Now toss the potatoes in the marinade and scatter around the chicken then place into the oven for about 20-25 minutes.

When the potatoes and chicken are cooked, turn the heat off but leave in the oven whilst you cook the kale.

Take a large frying pan or wok, add the sunflower oil and garlic and cook just until the garlic starts to brown around the edge then add the kale with a little splash of water to cover and cook for about 3 minutes, stirring once.

Serve the chicken with a little fresh chopped coriander if you have it and enjoy.

Check out the video for this recipe below and discover our wider bank of speedy recipe videos.

Ingredients

400g potatoes, cut into small chunks

8 boneless chicken thighs

3tsp Chinese five spice

2tbsp soy sauce

1tbsp honey

2tsp freshly grated ginger

1 chili, de-seeded and finely chopped (optional)

Small handful of fresh coriander

For the greens

3 garlic cloves, thinly sliced

400g potatoes, cut into small chunks 8 boneless chicken thighs 3tsp Chinese five spice 2tbsp soy sauce 1tbsp honey 2tsp freshly grated ginger 1 chili, de-seeded and finely chopped (optional) Small handful of fresh coriander For the greens 3 garlic cloves, thinly sliced

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