1 hr 30 mins
1 hr 10 mins
Use chicken legs, thighs or breasts. Add breasts 5 minutes after legs as they cook more quickly. Serve with rice and stir-fried greens, or baked potatoes and salad.
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- 4 tablespoons olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 stick celery, finely chopped
- 3 tablespoons tomato paste
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 3 tablespoons soy sauce
- 4 tablespoons wine vinegar
- 1/2 lemon, juice of
- 1/2 teaspoon ground ginger
- 1 tablespoon mustard powder
- 2 teaspoons Tabasco sauce
- 8 skinless chicken legs or 8 skinless chicken thighs or 8 skinless chicken breasts
- salt & freshly ground black pepper
- 1Preheat the oven to 400F and line a roasting tray with foil.
- 2Put 2 tbsp oil in a small pan over a medium-low heat. Add the onion, garlic and celery and fry until soft.
- 3Meanwhile, mix together the tomato paste, honey, sugar, soy sauce, vinegar and lemon juice.
- 4Once the vegetables are soft, add the ginger, fry for 2 minutes then stir in the tomato paste mix.
- 5Bring to the boil, reduce the heat and simmer gently for 15-20 minutes. Add the mustard powder and Tabasco.
- 6Rub the chicken in 2 tbsp oil. Season with pepper. Arrange in a single layer in the foil-lined dish.
- 7Roast legs and thighs for 15 minutes and breasts for 10.
- 8Remove from the oven, pour over the sauce. Mix well to coat the chicken, then return to the oven and cook for 25 minutes, turning once.
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Nutritional Facts for Oven-Cooked Barbecue Chicken Pieces
Serving Size: 1 (360 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 532.7
- Calories from Fat 219
- Total Fat 24.3 g
- Saturated Fat 4.4 g
- Cholesterol 208.0 mg
- Sodium 1100.0 mg
- Total Carbohydrate 22.3 g
- Dietary Fiber 1.5 g
- Sugars 18.2 g
- Protein 55.3 g