Hold your phone - this dish is calling you. Juicy chicken thighs are coated in a bold buffalo glaze featuring Dr. Will's Buffalo Hot Sauce, then roasted alongside corn on the cob, red onions and butternut squash. Finished with a cooling ranch-style yoghurt dressing and crisp spring onions, this traybake perfectly balances spicy, tangy and creamy flavours in an easy all-in-one.
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
Dr. Will's buffalo hot sauce 6 tbsp
honey 1 tbsp
bone in chicken thighs 1 kg
red onion 2 (wedges)
spring onions 4 (chopped)
sweetcorn cobettes 360 g
diced butternut 500 g (chopped)
chickpeas 400 g (drained)
Greek yoghurt 80 g
garlic powder 1 tsp
dried dill 1 tsp
Method
Preheat the oven & marinate the chicken
Preheat the oven to 200C/180C fan.
In a large bowl mix together the Dr. Will's Buffalo Hot Sauce with a dash of olive oil and honey.
Pat the skin on the chicken thighs dry, then add to the bowl and toss well to coat in the marinade.
Prep the vegetables
Slice the red onion into wedges.
Chop the spring onion (keep to garnish).
Assemble & bake the traybake
In a large baking dish, add the sweetcorn cobettes, diced butternut squash, red onion and drained chickpeas, toss together with a pinch of salt and pepper and a glug of olive oil.
Arrange the chicken thighs on top.
Bake in the oven for 25 minutes. After this time, remove the tray from the oven, stir the veg (you may find it easier to remove the chicken first) then pop back in the oven for another 15 - 17 minutes, until the chicken is cooked through.
Make the ranch-style yoghurt
In a bowl mix together the Greek yoghurt, garlic powder and dried dill then season with salt and pepper.
Plate Up
Remove the baking dish from the oven, spoon over the ranchyoghurt, scatter the spring onions on top then plate up and enjoy!
