Hello, I’m Joana. Today, we’re going to prepare sweet chilli chicken thighs & baked sweet potato halfs recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sweet Chilli Chicken Thighs & Baked Sweet Potato Halfs Recipe
Sweet Chilli Chicken Thighs & Baked Sweet Potato Halfs is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Sweet Chilli Chicken Thighs & Baked Sweet Potato Halfs is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sweet chilli chicken thighs & baked sweet potato halfs using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Sweet Chilli Chicken Thighs & Baked Sweet Potato Halfs:
- Get 2 sweet potatoes halfed
- Make ready 1 packet chicken legs
- Make ready 6 tbsp sweet chilli sauce
- Take pinch corriander herd
- Prepare pinch garlic granules
- Take pinch salt
- Take pinch pepper
Steps to make Sweet Chilli Chicken Thighs & Baked Sweet Potato Halfs:
- Lay chicken legs out on a baking tray, brush over each leg with the chilli sauce all over then add the herbs after
- After half raw sweet potatoes, add garlic, pepper, salt and corriander
- Bake in the oven at 250c until chicken is browned and crispy and cooked through, and baked sweet potatoes are soft and crispy!
So that’s going to wrap it up for this distinctive dish sweet chilli chicken thighs & baked sweet potato halfs recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
