Quick marinated chicken and oven-baked vegetables
The stovetop is a valuable ally in the kitchen (there's even an entire book dedicated to it!), and for this recipe, we use two instead of one. We place the poultry on one, while the other holds the vegetables. The sauce is the same as the marinade, except we add yogurt.
Ingredients · Servings 4 s
- 75 ml (1/3 cup) of ketchup
- 30 ml (2 tbsp) of Dijon mustard
- 15 ml (1 tbsp) of honey
- 15 ml (1 tbsp) of olive oil
- 10 ml (2 tsp) sweet paprika
- 5 ml (1 tsp) of garlic powder
- 2.5 ml (1/2 tsp) ground allspice
- 1 ml (1/4 tsp) of cayenne pepper
- 125 ml (1/2 cup) of plain yogurt
- 675 g (1 1/2 lb) boneless, skinless chicken thighs, cut into three
- 3 ears of corn, each cut into 3 pieces
- 2 courgettes, cut into 1 cm (1/2 in) thick slices
- 1 red onion, roughly chopped
- 1 red bell pepper, deseeded and cut into large dice
- 30 ml (2 tbsp) of olive oil
- 10 g (1/4 cup) of coarsely chopped coriander leaves
Method · 50 min
- In a bowl, whisk together the ketchup, mustard, honey, oil, and spices. Remove 30 ml (2 tbsp) of the marinade and pour it into a small bowl. Add the yogurt. Season with salt and pepper and mix well. Set the sauce aside for serving.
- Place one rack in the lower third and another in the upper third of the oven. Preheat the oven to 230°C (450°F) using the convection setting, if possible.
- Add the chicken to the marinade bowl. Season generously with salt and pepper and mix well. Spread the chicken pieces out on a non-stick baking sheet or one lined with aluminum foil, spacing them apart.
- On a second non-stick baking sheet or one lined with parchment paper, coat the vegetables with oil. Season with salt and pepper.
- Place the chicken on the top rack and the vegetables on the bottom rack. Cook for 18 minutes, or until the vegetables begin to brown. Remove the vegetable tray. Set the oven to broil and continue cooking the chicken for 2 minutes, or until it is nicely browned.
- Transfer the chicken to the platter with the vegetables. Garnish with cilantro. Place the platter in the center of the table. Serve with the reserved yogurt sauce.
Published in RICARDO Magazine Volume 20, number 7.
