Honey and ginger baked chicken with kumara

Fill up the family with this sweet and spicy chicken and kumara roast bursting with flavours of honey, garlic and green chilli.

  • 40 mins preparation
  • Serves 4
  • Print


Honey and ginger baked chicken with kumara
  • 2 tablespoon finely grated fresh ginger
  • 1/4 cup (90g) honey
  • 2 tablespoon brown sugar
  • 2 cloves garlic, crushed
  • 8 chicken thigh fillets
  • 2 small (440g) kumara, peeled, halved, or quartered lengthways
  • 1 lemon, sliced thinly
  • 1 large green chilli, sliced, optional


Honey and ginger baked chicken with kumara
  • 1
    Combine ginger, honey, sugar and garlic in a large bowl; toss chicken in ginger mixture.
  • 2
    Roll chicken thigh fillets loosely and place on a large baking paper-lined shallow oven tray with kumara and lemon slices. Drizzle with any remaining ginger mixture; sprinkle with salt and pepper.
  • 3
    Preheat the oven to 180°C (160°C fan-forced). Bake, uncovered, for about 30 minutes or until chicken and kumara are cooked through and browned. Add the chilli 10 minutes before end of cooking time, if using. Serve chicken and kumara with steamed green vegetables, if desired.

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