Easy and delicious, this southern BBQ tray bake is loaded with smoky chicken and veggies.
Ingredients
2 corn cobs, husks and silk removed, cut into thirds crossways
1 gold sweet potato, peeled, coarsely chopped
1 red onion, cut into wedges
2 carrots, peeled, chopped
1/3 cup (95g) Coles American Style Barbecue Sauce
1.75kg pkt Coles RSPCA Approved Australian Chicken Portions with BBQ Rub
60g baby rocket leaves
Chopped coriander, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 180°C. Line a large rimmed baking tray with baking paper. Place the corn, sweet potato, onion, carrot and barbecue sauce in a large bowl. Toss to coat.
Step 2
Arrange the vegetables on the lined tray. Top with the chicken. Spray with olive oil spray. Bake for 45 mins or until chicken is cooked through and vegetables are tender.
Step 3
Sprinkle the chicken and vegetables with rocket and coriander to serve.
2 corn cobs, husks and silk removed, cut into thirds crossways
1 gold sweet potato, peeled, coarsely chopped
1 red onion, cut into wedges
2 carrots, peeled, chopped
1/3 cup (95g) Coles American Style Barbecue Sauce
1.75kg pkt Coles RSPCA Approved Australian Chicken Portions with BBQ Rub
60g baby rocket leaves
Chopped coriander, to serve
Method
Step 1
Preheat oven to 180°C. Line a large rimmed baking tray with baking paper. Place the corn, sweet potato, onion, carrot and barbecue sauce in a large bowl. Toss to coat.
Step 2
Arrange the vegetables on the lined tray. Top with the chicken. Spray with olive oil spray. Bake for 45 mins or until chicken is cooked through and vegetables are tender.
Step 3
Sprinkle the chicken and vegetables with rocket and coriander to serve.
