Monday, 18 October 2010
Honey Roasted Chicken Wings and Vegetables
There are certain nights when we just can not face spending a great deal of time preparing dinner. We may have had a really hard day and just want to stick something in the oven to cook while we flop down in front of the TV, perhaps with a relaxing drink. The temptation in such instances is that we resort to microwaveable meals or similar and that the idea of home cooking is abandoned for the evening.
While nights such as these are often unavoidable, it does not mean that we have to forego our healthy, home-cooked evening meal. This honey roasted chicken wings and vegetables dish requires next to no preparation before it is stuck in the oven to cook, while you enjoy some well earned rest and relaxation.
Ingredients for Two People
12 chicken wings
6 small to medium potatoes
2 small red bell peppers or one normal size
1 medium white onion
2 tbsp liquid honey
1 tbsp olive oil
Salt and freshly ground black pepper
The oven should be put on to preheat to 400F/200C/Gas Mark 6.
The potatoes should be washed but not peeled. They should each then be chopped in half. The bell pepper(s) should be de-seeded and roughly chopped, while the onion is peeled and quartered.
The olive oil should be added to a large baking tray, the chicken wings arranged as shown and the vegetables scattered around them alternately. The items should be liberally seasoned with salt and freshly ground black pepper before the honey is drizzled evenly across the top. The tray should be put in to the oven for fifty minutes to an hour, depending upon how well browned you want your chicken wings to be.
When the cooking time has elapsed, the tray should be removed from the oven and the wings and vegetables divided evenly between two warmed plates.