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Main course · American

BBQ Pulled Chicken Traybake with Red Onion & Corn

15 min Serves 4 ~355 kcal/serving ~£8.50 (£2.13/serving) Gluten-freeDairy-freeKid-friendly
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Ingredients

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

Nutrition (per serving)

Calories
355 kcal
Protein
44.7 g
Carbohydrate
29 g
of which sugars
15.4 g
Fat
6.7 g
of which saturates
1.2 g
Fibre
3.2 g
Salt
1.14 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

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.

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