Barbecue roast chicken

30 Min
4 People
Rating starstarstarstarstar
Delicious chicken Marylands roasted or cooked on the barbecue (if weather permits)! Served with a side of sweet potatoes, golden baked Philadelphia cheese and a green side salad.
1. Set oven to 250ÂșC. In a lined oven dish, mix 3 tbsp bbq sauce, 1 tbsp soy sauce, 1/4 packet thyme and 1 tbsp oil. Slash Marylands in 4-5 places, place in dish (skin side down) and toss well with marinade. Roast for 25 minutes in the upper part of the oven, turning halfway.

2. Roughly chop onion and halve cherry tomatoes. Toss with remaining thyme, diced sweet potatoes, 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 15 minutes, below the chicken.

3. Break up lettuce and arrange on a platter. Top with diced cucumber and halved sugar snaps (see notes). Combine 2 tbsp olive oil and 1 tbsp balsamic vinegar. Drizzle over salad or serve on the side.

4. Dot cream cheese over vegetables and roast for further 10 minutes or until golden and vegetables are tender.

5. Serve chicken Marylands with roasted vegetables and side salad.

Marylands work well to cook on the barbecue! Complete step 1 to marinate and ensure to cook with the lid down on the barbecue.

Alternatively, leave sugar snap peas whole, see product spotlight.
Thyme 1/3 packet
Chicken Marylands 4-pack
Red onion 1/2
Cherry tomatoes 200g
Diced Sweet potato 700g
Gem lettuce 2
continental cucumber 1/2
sugar snap peas 1/2 bag (125g)
Philadelphia cream cheese 1/3 block (80g)

From your pantry:
olive + oil for cooking, salt, pepper, barbecue sauce, soy sauce, balsamic vinegar (or other)