BBQ Pulled Chicken Traybake with Red Onion & Corn

Ingredients

• 4 skinless chicken breasts
• 6 tbsp BBQ sauce
• 2 red onions
• 2 corn on the cob
• 1 tsp smoked paprika
• 2 clove garlic cloves
• 1 tbsp olive oil
• 100 ml chicken stock

Method

1. 1

   Preheat oven to 200°C/180°C fan. Cut each corn cob into 3–4 rounds and slice the red onions into wedges.

2. 2

   Mix the BBQ sauce with the smoked paprika, crushed garlic, and olive oil.

3. 3

   Place the chicken breasts in a deep roasting tin and pour the BBQ mixture over them, turning to coat. Nestle the corn and onion wedges around the chicken and pour in the stock.

4. 4

   Cover tightly with foil and roast for 30 minutes, then remove the foil and roast for a further 15 minutes until the sauce is sticky and the corn is golden.

5. 5

   Use two forks to roughly shred the chicken in the tin, mixing through the sticky sauce. Serve in brioche buns with coleslaw or alongside jacket potatoes.