Allergy free sticky marinated roast or BBQ chicken recipe

No greens in sight means perfect for a bachelor. Or a wannabe bachelor.

Ingredients

• 2 chicken breasts
• ¼ cup soy sauce replacer
• 1 tbsp sesame oil or olive oil
• 1 tbsp white cooking wine
• 2 tbsps chilli sauce
• 2 tbsps honey
• 2 tbsps tomato sauce
• 3 garlic cloves, crushed
• ½ tsp Chinese five spice powder
• 2 potatoes, cut into quarter
• 1 carrot, chopped thick
• ½ a sweet potato, peeled and diced thick
• Olive oil spray
• Olive oil for drizzling
• Select spices: chilli powder, garlic powder, onion powder, pepper, salt etc

Method

• Combine the soy sauce replacer, oil, wine, tomato sauce, honey, chilli sauce, garlic and five spice in a jug.
• Trim the chicken of fat and cut into thick chicken strips.
• Place the chicken in a large bowl or baking tray if baking.
• Pour the marinade over the chicken and turn to coat.
• Cover and refrigerate for at least 2 hours.
• If baking, preheat the oven to 200°C.
• Place the chicken and marinade in a greased roasting pan.
• Alternatively, cook the chicken on a BBQ or griddle.
• Spray a separate baking tray with olive oil.
• Place the vegetables on the baking pan, drizzle with oil and sprinkle with select spices.
• Roast the vegetables and chicken for 30-40 minutes, turning occasionally, or until chicken is cooked through and the potatoes are tender.