Maggi® So Juicy® BBQ Chicken
With sugar snap peas, homemade potato wedges and corn on the cob
8 chicken drumsticks, 55-60 minutes
- 1 x pack Maggi® So Juicy Sticky BBQ Chicken
- 8 Chicken drumsticks
- 1tbsp vegetable oil
- 3 medium potatoes
- 2 large corn on the cob
- 250g sugar snap peas
- Black pepper
- Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Prepare the BBQ chicken as directed on the pack. At the end of the cooking time, open the bag and tip the chicken into a dish.
- Wash the potatoes and cut into wedges. Place onto a baking sheet and drizzle with 1tbsp of oil season with black pepper. Give the wedges a shake to coat them evenly. 15 minutes after the chicken has been in the oven place the wedges on the top shelf, turn them once during cooking.
- Cut the sweetcorn cobs into 1 inch slices, steam or boil for 3-5 minutes until tender. Add the sugar snap peas 1 minute before cooked. Serve with BBQ chicken and crispy potato wedges. Ensure that the chicken is fully cooked through and piping hot.
Each serving (¼ total meal**) contains of an adult's Reference Intake (RI)*
2333kJ / 556kcal or 28%
22.8g or 33%
5.7g or 29%
12.0g or 13%
1.05g or 18%
Energy per 100g**:500kJ/119kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
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