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Spicy Baked Chicken Thighs with Potatoes & Peppers by Zola Nene

55 Minutes
4 Servings
9 Ingredients

Description

Looking for a convenient weekday recipe that’s quick, easy and full of flavour? Zola Nene’s Spicy Baked Chicken Thighs with Potatoes & Peppers is a must-try.

Directions

1. Preheat oven to 200 °C

2. Grease a large roasting tray.

3. Mix together habanero sauce and honey.

4. In a bowl, mix together chicken, peppers, potatoes and garlic. 

5. Season with salt and pepper, then drizzle with mixed sauce and toss well. 

6. Place onto a roasting tray making sure ingredients are in one layer and drizzle with olive oil.7. Roast for 55 minutes, until the chicken is cooked through and the veggies are tender.

8. Finish off with a few sprigs of fresh basil and serve hot.
 

Ingredients

●  8 Simple Truth Free-Range Chicken Thighs (skin on)

●   ¼ cup Forage and Feast Honey

●   2 tbsp. Forage and Feast Olive Oil

●   /3 cup Forage and Feast Habenero Sauce

●   1 packet of sweet baby peppers; halved and deseeded 

●  350 g baby potatoes; halved

●   2 cloves garlic; sliced 

●   6 sprigs of fresh basil from Living Herbs; to garnish

●   Salt and pepper to taste
 

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