Sticky Chicken Wingettes with Roast Vegetable Tray Bake

Serves: 4 | Cooking Time:

OrganicBox ingredients

  • 2 x 350g Chicken Wingettes
  • ½ cauliflower, cut into florets
  • 500g carrots, cut into chunks
  • 300g zucchini, sliced
  • Remaining ½ red onion, cut into wedges
  • ¼ bunch coriander

Pantry

  • 3 tbsp olive oil
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tsp smoked paprika
  • Salt & pepper

  1. Preheat oven to 200°C (180°C fan).
  2. Mix honey, soy sauce, paprika and 1 tbsp olive oil.
  3. Coat the chicken wingettes well.
  4. Toss all vegetables with remaining olive oil, salt and pepper.
  5. Spread vegetables over a large baking tray.
  6. Nestle the chicken amongst the vegetables.
  7. Roast for 35–40 minutes, turning everything halfway through cooking.
  8. Sprinkle with chopped coriander before serving.

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