Oven Roasted Sweet and Sticky Chicken

🧂 Ingredients

• 1 whole chicken

  cut up
• 6-7 medium red potatoes

  washed and unpeeled, cut in 1-inch chunks
• 5-6 carrots

  peeled, cut in 1-inch pieces
• 1 yellow bell pepper

  cut in 1-inch pieces (any color bell pepper will work)
• 1 medium onion

  cut in 1-inch pieces
• 2 tbsp. Hunts Ketchup

  without preservatives or HFCS
• 2 tbsp. molasses
• 2 tbsp. honey
• 2 tbsp. maple syrup
• 1/2 tsp. Italian seasoning
• 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 2 tbsp. unsalted butter

  cut in small pieces
• 1 tbsp. cornstarch
• 3 tbsp. water

Instructions

• 1 Spray a 10x15” glass baking dish with olive oil cooking spray.
• 2 Layer potatoes, carrots, bell pepper and onions on the bottom of the baking
  dish.
• 3 Combine ketchup, molasses, honey, maple syrup and seasonings in a small bowl.
• 4 Place chicken pieces in a separate large mixing bowl.
• 5 Measure out ¼ cup sauce and drizzle over top of the chicken pieces.
• 6 Stir sauce and chicken pieces to combine.
• 7 Place chicken pieces over top of veggies in baking dish.
• 8 Drizzle any remaining sauce from the chicken bowl (NOT the regular sauce
  ingredients) over top of the chicken pieces.
• 9 Bake at 350° for 25-30 minutes.
• 10 Meanwhile, pour remaining sauce ingredients into a small saucepan.
• 11 Heat over low to medium heat until mixture begins to simmer.
• 12 Combine cornstarch and water and add to sauce mixture until mixture thickens and
  heats through.
• 13 Remove from heat and set aside.
• 14 Remove chicken from oven.
• 15 Baste sauce mixture over top of chicken pieces.
• 16 Bake an additional 25-30 minutes or until chicken is cooked through.

Nutrition Info