Jamie Oliver's BBQ Chicken recipe makes 'cheaper and healthier fakeaway' meal

Roasted chicken thighs seasoned with garlic and herbs in a baking dish, close-up
-Credit: (Image: Getty Images)


Jamie Oliver is known to create recipes that can fit any budget while also being healthy and tasting great.

With summer edging ever closer, now is the time that people begin to day dream about feasting on BBQ favourite foods. One meat cut that soars in popularity at this time of year is chicken thigh, which are affordable while also being full of flavour.

Jamie's one pan BBQ chicken recipe is a creation from his One Pound Wonders cooking show on Channel 4, where he sets out to make a feast on a super tight budget. According to the celeb chef, this meal that also cooks up crispy potato wedges and succulent corn costs just 99p a head while also coming in at 520 calories per portion.

Published by The Happy Foodie, Jamie said: "Maximise oven space and use the energy to its full potential with this flavour-packed fakeaway. Here, I’m filling up the oven with sticky, glazed BBQ chicken, paprika-spiced wedges and golden corn on the cob.

"By making the most of store-cupboard and freezer ingredients, this is not only healthier than your average takeaway, it’s much cheaper, too!"

Read below for the full recipe.

Jamie Oliver's sticky BBQ chicken thigh recipe

Jamie Oliver close up
The star chef has shared another expert recipe -Credit:Disney General Entertainment Content via Getty Images

Ingredients

  • 75ml tomato ketchup

  • 2 tbsp runny honey

  • 1 tbsp Worcestershire sauce

  • 1 tsp smoked paprika

  • red wine vinegar

  • 6 chicken thighs, bone in, skin on

  • 1.2kg of potatoes

  • olive oil

  • 750g frozen corn on the cob

  • 250g red cabbage

  • 150g carrots

  • 1 onion

  • 100g natural yoghurt

Method

  1. Preheat the oven to 190°C/375°F/gas 5. Place the ketchup, honey, Worcestershire sauce, most of the smoked paprika and 1 tablespoon of red wine vinegar in a snug-fitting roasting tray and mix together. Add the chicken and toss to coat. At this point, you can either leave the tray covered in the fridge to marinate, or season with a pinch of sea salt and black pepper and set aside while you prep the potatoes.

  2. Scrub and quarter the potatoes lengthways and place in another large roasting tray. Drizzle in 2 tablespoons of olive oil, season and sprinkle over a pinch of smoked paprika, tossing until coated. Arrange the potatoes skin-side down in one even layer. Place the potato tray on the middle shelf of the oven and the chicken tray on the top shelf to roast for 20 minutes.

  3. Once the time’s up, carefully spoon off any fat from the chicken and add to the potatoes, tossing to coat. Baste the chicken in the remaining juices, scraping up any sticky bits from the bottom of the tray. Return both trays to the oven to roast for a further 25 minutes or until the chicken pulls away easily from the bone, placing the frozen corn straight onto the bars of the bottom shelf to cook alongside.

  4. Meanwhile, trim the cabbage and carrots, and peel the onion. Coarsely grate it all on a box grater. Place in a bowl with a half a tablespoon of red wine vinegar, 1 tablespoon of oil and the yoghurt. Mix together and season to perfection.

  5. Serve the chicken and potatoes alongside the slaw, rolling the corn in all the lovely chicken tray juices before plating up.

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