• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 200g new potatoes New Potatoes, boiled
• 80g red pepper Red Pepper
• 80g carrots Carrots, raw
• 30g bbq sauce BBQ Sauce
• 1 tsp smoked paprika
• 3g garlic Garlic
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the peppers and carrot, then measure out the sauce ingredients.

2. 2

   Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.

5. 5

   Meanwhile, steam or stir-fry the peppers and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: new potatoes first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the spring onions.

Tap ingredients and steps to tick them off as you cook.