Sriracha chicken with beetroot, avocado and black bean salad recipe

This easy chicken recipe is bursting with flavour; fiery sriracha-roasted chicken drumsticks with a beautiful side salad packed with earthy beetroot, creamy avocado and hearty black beans. Serve this up as a tasty midweek meal in under an hour.

1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a baking dish and score with a sharp knife.
2. In a bowl, combine the sriracha, soy sauce, honey, lime zest and juice. Pour over the chicken and toss to coat. Roast for 35-40 minutes, basting regularly, until the chicken is cooked through with no pink meat remaining.
3. Meanwhile, make the salad. In a large bowl, combine the avocado, shallot, carrot, sugar snaps, black beans and half the lime juice. Toss well, then add the beetroot.
4. Mix the apple juice and remaining lime juice with the soy, oil and ginger, then toss through the veg. Scatter over the coriander and sesame seeds. Serve with the chicken.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.