ROASTED STICKY CHICKEN
Roasted sticky chicken, roast potato, corn, fresh garlic, carrots, butternut, fresh lemon, herbs and spices is my homemade South African recipe that I am extremely happy to be sharing with you today.
My intention with this recipe was to create a platter that included some of South Africa’s favorites. I know that butternut and corn are very popular vegetables in homes across the country so there was no question on including those. Also, I couldn’t make this Roasted Sticky Chicken & Veggie Roast without some sort of saucy barbecue flavor right? In come the sticky wings and why not include drumsticks – so that completed the concept of this recipe. For a bit of additional color and flavor the rainbow carrots, fresh lemon and herbs were the perfect choice.
Although I am aware that just like most cuisines the South African cuisine proudly shows off many traditional and authentic recipes this selection certainly did meet the requirements.
HOMEMADE CHICKEN & VEGETABLES
It was so much fun to make and like all good things, it takes a little bit of time and patience. Assembling it all together is the enjoyable part and your kitchen will undoubtedly smell amazing (so I was told).
As most of you know from my Instagram that I am anosmic but truthfully whether I was told or not I knew that it was only natural the smell was good. That is the advantage of homemade food, you know exactly what’s in it, how it was prepared therefore taste and smell are usually on point.
Charred fresh lemon, rainbow carrots with herbs and spices added not only flavor to the dish but also their own dimension in terms of combination and appeal.
This Roasted Sticky Chicken, Roast Potato and Corn Recipe is a tray of absolutely delicious homemade food and for the sake of convenience there are 5 recipes all combined into this ONE roast tray
- roast corn
- roasted butternut
- rainbow carrots
- sticky chicken
- roast potato
If the chicken is frozen it would be best to get it onto the sink or kitchen counter to thaw so that it can be room temperature to cook. Here we have used chicken drumsticks and chicken wings. Normally chicken wings are the ones that are sweet and sticky but we decided to use the chicken marinade on both the wings and the drumsticks. All you have to do is make a really simple chicken marinade (see below), cover it over the chicken and let it rest in the fridge while you prepare the veggies.
Corn is a well loved vegetable, high in fiber, affordable and really simple to cook. This is what I love about cooking the most, its an art form all on its own and you get to create and experiment with food while getting the very best into your body. Corn has for years and years been greatly underrated and used traditionally roasted or boiled and lathered in butter. We also enjoyed it with aromat however times have changed, and as a society we are and have been turning more to healthier food choices.
RECIPES YOU CAN USE CORN FOR
- roasted – corn on the cob
- bread (mielie bread – childhood favorite!)
Smooth as butter and as sweet as a nut (or sugar) what more can I say, we love it!
This Roasted Sticky Chicken and Veggies Recipe will hopefully inspire you and if it does then please share your comments, thoughts and pictures with us.
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SUGGESTIONS AND TIPS
- don’t be overwhelmed by the number of ingredients or the method
- the ingredients are basic, everyday simple ingredients
- the marinade sauce has alternatives just in case you are out of something
- remember to make the ingredients work for you, mix it up
The easiest way to do this is like everything else in life. One step at a time, here it’s one pan at a time. A little bit of patience and lots of love for your family to taste a beautiful and delicious roast meat and vegetables.
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ROAST Recipe’s – INSPIRATION
- Balsamic & Garlic Pork Roast
- Porchetta Italian Stuffed and Roasted Pork Belly
- Roasted Garlic Baby Potatoes and Mushrooms
- Roasted Cauliflower in Tahini – Buddha Bowl
- How To Roast Beetroot
- Rosemary Veggie Roasted Potatoes
- Delicious Vegetable Roast on Toast
- Roasted Fruit and Nut Crunch
If you try this Sticky Chicken Roast don’t forget to tag your creation and share it with me on Instagram.
@anosmickitchen and use the hashtag #anosmickitchen so that I don’t miss your post!
Roasted Sticky Chicken, Roast Potato and Veggies
- 500 grams chicken wings
- 500 grams chicken drumsticks (or 1 kg half and half)
- 300 grams fresh corn on the cob
- 200 grams rainbow carrots
- 250 grams diced butternut (comes prepacked)
- 2 kilo's roasting or everyday potatoes (4, 6, 8 or how many potatoes you want to use)
- 4 cloves fresh garlic
- salt & pepper for seasoning
- 2 tbsps unsalted butter
- 1/2 cup canola oil (vegetable oil)
- 2 tbsps tomato sauce
- 1/4 cup light sodium soy sauce (or Worcestershire Sauce)
- 1 tbsp sriracha sauce
- 1 tbsps oyster sauce (this is optional)
- 2 tbsps hoisin sauce (not easily substituted so leave it out if you don't have it) you can also use barbecue sauce if you like the taste.
- 4 tbsps muscovada sugar - OR dark brown sugar, regular brown sugar or even honey
- 1 tbsp thinly sliced ginger
- 1/2 fresh lemon juice
- 1 tbsp olive oil, sesame oil or peanut oil
HERBS & SPICES
- 1 tbsp chicken spice
- 1 tsp cayenne
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- fresh rosemary
- 3 tsps fine sea salt
- 1/2 tsp cracked black pepper
- 1/4 tsp cinnamon
- finely sliced spring onion
- flat Italian parsley or coriander
- Rinse all the chicken and pat dry with either a clean kitchen towel or kitchen tissue paper. Leave to dry further while you mix the marinade.
- Mix the marinade ingredients. Mix and taste until you get the perfect taste to your liking.
- Lay the chicken into a flat bowl with a large bottom, a plate or oven/pirax dish so that it's not crowded and pour the marinade sauce over (leaving some of it behind for later) making sure that all the chicken is well coated. Leave it in the fridge to marinade while you prepare the veggies.
- Wash and peel the potatoes and cut them each into 4 even size pieces.
- Bring a pot of water, salt and the potatoes to the boil and cook on high until the potatoes are par boiled. Not completely cooked through so 'partially cooked' It should take about 8 to 9 minutes to get them parboiled.
- Meanwhile heat the oven to 220 C
- Using a big enough roasting pan add the butter and oil and place into the prepared oven to heat. Drain and shake the potatoes quickly while in the colander -give it quite a vigorous shake so that the edges fluff up (it helps give them a crusty edge and absorb the oils. see notes ) Using a pair of tongs place them into the hot oven tray when the butter and oil are hot and shimmering. Gently turn them over once to make sure both sides are covered in the oil. Bake for plus minus 30 to 40 minutes, taking them out in the last 10 minutes or so to turn them over. That's it!.
- Meanwhile layer another roasting dish with baking paper. Remove the chicken from the fridge, place it comfortably in the dish and bake on 180 C for about 40 minutes. Remove the chicken at least twice to keep basting with the remaining marinade from earlier.
- Peel the corn and cut each one with a sharp knife into 3 parts. Coat the corn with 2 tablespoons melted butter (if not melted simply spread it onto all the corn)
- Layer a large baking pan with some foil, add the corn cobs, sprinkle salt and pepper. Same pan on the other side, open the packet of bought prepacked butternut and pour it into the same pan on one side. Add the cinnamon and brown sugar. Place the tray into the oven and bake and bake at 180 C for 20 to 25 minutes.
- While the food roasts, rinse the carrots and place into a skillet with fresh lemon slices, juice, fresh rosemary, salt, pepper and olive oil. Either roast or stove top, medium to high heat, turn over once, cook for 15 minutes either way.
- Add the chicken, corn butternut, carrots and potatoes on a serving dish. Garnish with fresh herbs and the roasted lemon. Enjoy!
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