Sticky Buffalo Chicken & Veg Traybake

This recipe was created by Plate Up.

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.

INGREDIENTS (serves 4):
6 tbsp Dr. Will's Buffalo Hot Sauce
1 tbsp olive oil
1 tbsp honey
1 kg skin on bone in chicken thighs
2 red onions, wedges
4 spring onions, chopped
356g sweetcorn cobettes
500g chopped butternut squash
400g chickpeas, drained
80g Greek yoghurt
1 tsp garlic powder
1 tsp dried dill
Your preferred cooking oil/spray
Salt & pepper, to taste

METHOD:

1. Preheat the oven to 200C/180C fan. 

2. 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.

3.  Slice the red onion into wedges. Chop the spring onion (keep to garnish).

4. In a large baking dish, add the sweetcorn cobbettes, chopped butternut squash, red onion and drained chickpeas, toss together with a pinch of salt and pepper and a glug of olive oil.

5. 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.

6.  In a bowl mix together the Greek yoghurt, garlic powder and dried dill then season with salt and pepper. 

7.  Remove the baking dish from the oven, spoon over the ranch yoghurt, scatter the spring onions on top then plate up and enjoy!