Welcome to everyday flava – bringing FLAVA to your everyday meals.  Episode 5– . Honey BBQ Chicken and vegetable traybake. packed with seasoned veggies, and juicy succulent chicken leg and thighs, with a delicious honey bbq sauce.

  • 1KG CHICKEN LEG AND THIGHS  
  • 1 SWEET POATO PEELED AND SLICED INTO CHUNKS 
  • 1 COURGETTE SLICED INTO CHUNKS 
  • 1 LARGE CARROTS PEELED AND SLICED INTO CHUNKS 
  • 1 RED BELL PEPPER SLICED INTO CHUNKS 
  • 1 TSP SEA SALT
  • 1 TSP BLACK PEPPER 2 TBSP. OLIVE OIL
  • 1 TBSP. GARLIC POWDER
  • 1 TBSP. ALL PURPOSE SEASONING 
  • 1 TBSP. PAPRIKA 
  • 500ML BBQ SAUCE 
  • 2 TBSP. HONEY 
  • 125ML WATER 
  1. SEASON YOUR CHICKEN WITH SALT, BLACK PEPPER, GARLIC POWDER, ALL PURPOSE AND PAPRIKA AND ADD OLIVE OIL AND MIX TOGETHER.
  2. CUT UP ALL YOUR VEGGIES AND SEASON WITH SALT, BLACK PEPPER, AND ADD OLIVE OIL THEN MIX.
  3. ADD OLIVE OIL TO YOUR ROASTING TRAY THEN PLACE VEGGIES ON IT. ADD SEASONED CHICKEN ON TOP. THEN COOK IN OVEN FOR 40 MINUTES AT 180 DEGREES. 
  4. TO MAKE HONEY BBQ SAUCE SIMPLY ADD BBQ SAUCE, HONEY, A LITTLE WATER THEN BRING TO A BOIL, ADDING THE JUICES FROM THE CHICKEN. AND STIR WELL.
  5. TAKE OUT YOUR TRAY 10 MINUTES BEFORE THE END AND  BRUSH THE CHICKEN WITH YOUR HONEY BBQ SAUCE AND ENJOY

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