Sticky chipotle-glazed chicken with sweet roasted kumara and capsicum is the kind of cosy, flavour-packed dish Autumn calls for. It’s an easy tray-bake that delivers smoky heat, caramelised goodness, and pure comfort in every bite.

Recipe & styling Tina Duncan (Plated), Photo Maria Ryan-Young

Severs 8

• 4 whole chicken legs
• 500 g kumara, peeled
• 1 red capsicum, roughly chopped
• 1 green capsicum, roughly chopped
• 1 medium red onion, segmented
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoon olive oil
• 1 teaspoon adobo sauce
• 1 tablespoon chipotle chilli, chopped finely
• 1 tablespoon molasses

Preheat oven to 200°C. Line a shallow baking dish with baking paper or a silicone sheet. Cut the chicken legs in half to get four thighs and four drumsticks.

Slice the kumara into 1 cm discs and spread on the bottom of the dish. Sprinkle the capsicums and onion on top of the kumara and season with the salt and pepper. Combine the oil with the adobo sauce and drizzle over the vegetables. Place in oven and bake for 5 minutes.

While the vegetables are in the oven, brown the chicken on both sides in a large frypan and season with a little extra salt and pepper. Remove vegetables from the oven and place the chicken on top. Return to the oven for 20 minutes.

Combine chipotle chilli with molasses and brush the chicken with a pastry brush on both sides with the help of tongs. Return to the oven for a further 10 minutes. Temperature check chicken to ensure it has reached 75°C.