• 150 ml tomato ketchup
  • 60 g dark brown sugar
  • 60 ml light soy sauce
  • 1 tsp ground ginger
  • 920 g British chicken thighs
  • 800 g potatoes, peeled and cut into small cubes
  • 8 shallots, peeled and trimmed
  • 120 g mixed salad leaves


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. In a small saucepan, bring the ketchup, sugar, soy sauce and ginger slowly to the boil over a low heat, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes, stirring often until thickened. Put the chicken thighs, potatoes and shallots in a large roasting tin.

  2. 2

    Pour over the ketchup glaze and toss well so that everything is well coated.

  3. 3

    Bake in the oven for 1 hour, covering the tray with foil after 40 minutes, until cooked through with no pink remaining. Serve with the salad leaves.

Nutritional Details

Each serving provides
  • Energy 3245kj 775kcal 39%
  • Fat 32.8g 47%
  • Saturates 8.6g 43%
  • Sugars 27.8g 31%
  • Salt 2.4g 40%

% of the Reference Intakes

Typical values per 100g: Energy 561kj/134kcal

Each serving provides

55.0g carbohydrate 2.8g fibre 63.6g protein

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