Fridge Friend Recipes
Soft Drink Barbecue Chicken Traybake recipe
A sticky traybake of chicken, vegetables, and a smoky-sweet glaze. The soft drink helps create a rich barbecue-style coating as it roasts.
50 min · Easy · American-inspired Jump to method
Ingredients
- 8 Chicken drumsticks
- 330ml Soft drink
- 500g Baby potatoes
- 2 Red peppers
- 4 tbsp Barbecue sauce
- 1 tsp Paprika
- 1 tbsp Cooking oil
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 580 kcal |
| Protein | 34 g |
| Carbohydrates | 49 g |
| Fat | 28 g |
| Saturated fat | 6.5 g |
| Fibre | 5.6 g |
| Sugar | 16 g |
| Sodium | 620 mg |
Why this works
A hearty, protein-rich traybake with moderate fibre, but relatively high in carbohydrates, sugars and energy due to the soft drink, barbecue sauce and potatoes.
High-quality protein. Chicken drumsticks provide a substantial amount of protein, supporting muscle maintenance and satiety.
Vitamin C and antioxidants. Red peppers add vitamin C and carotenoids, which support immune function and help increase the dish’s antioxidant content.
Higher sugar and salt from sauces. The soft drink and barbecue sauce are the main sources of added sugar, while barbecue sauce also contributes to sodium.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven come fully up to temperature before the tray goes in, so the chicken starts browning immediately rather than steaming.
- Tip the chicken drumsticks, potatoes, and peppers into a roasting tin and toss with a little oil and paprika.
Cut the potatoes into evenly sized pieces if any are very large, and keep the peppers in chunky strips so they do not collapse before the chicken is done.
- Roast for 25 minutes.
Aim for the potatoes to be just starting to colour at the edges; if they are still pale, give them a few extra minutes before adding the sauce.
- Mix the soft drink with barbecue sauce, then pour over the tray and turn the chicken to coat.
Stir the liquid together until the barbecue sauce is fully loosened, then coat the drumsticks well so the glaze can cling rather than pool at the bottom of the tin.
- Roast for another 20 minutes until sticky and cooked through.
Look for the drumsticks to feel firm at the thickest part and the sauce to turn glossy and slightly darkened; if it starts catching too quickly, lower the oven shelf for the final minutes.
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