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One Pan Chicken, Feta & Sweetcorn Tin Roast
Rustle up a one pan, midweek roast that's full of flavour with this reicpe for organic chicken thighs and drumsticks coated in a smoky tomato sauce and roasted with juicy sweetcorn cobs. Topped with crumbled feta, shredded spring onions and with wedges if lime to squeeze over, it makes a hearty family dinner with a side of basmati rice.
Ingredients
- 50g tomato ketchup
- 2 tsp smoked paprika
- 2 garlic cloves
- 4 chicken thighs & 4 chicken drumsticks
- 2 red onions
- 4 corn on the cobs
- 2 spring onions
- 1 lime
- 120g feta
- Basmati rice, to serve
Prep: 20 mins | Cook: 45 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Pour the tomato ketchup into a large mixing bowl and add 1 tsp smoked paprika. Peel and grate or crush the garlic and add it to the bowl. Pour in 3 tbsp olive oil, add a good pinch of salt and pepper and mix well.
2. Make a few shallow cuts in each chicken thigh and drumstick with a small, sharp knife, then add them to the bowl of smoky sauce. Turn the chicken over a few times to coat it, then place the chicken in your largest roasting tin. Slide the tin into the hot oven to roast for 15 mins.
3. While the chicken roasts, peel and thickly slice the red onions. Pull the leaves and silks off the sweetcorn. Cut the cobs in half with a heavy cook’s knife (no big knife? Just leave the corn cobs whole). Pop them into a clean bowl and dust over the remaining 1 tsp smoked paprika. Drizzle over 1 tbsp olive oil and add a pinch of salt and pepper. Rub the oil and paprika into the sweetcorn cobs.
4. When the chicken has cooked for 15 mins, remove the tin from the oven. Arrange the corn around the chicken and tuck in the onion slices. Slide back into the oven and roast for 30 mins. The chicken should be golden and cooked through and the corn charred and tender.
5. While the chicken and corn roast, trim and thinly slice the spring onions. Cut the lime into wedges.
6. After 30 mins, remove the tin roast from the oven. Crumble over the feta and scatter over the sliced spring onions. Serve the chicken and roast veg with cooked rice and wedges of lime to squeeze over.
7. The Right Tin For The Job
We recommend using your largest roasting tin for this recipe. If you think it looks a little overcrowded, divide the ingredients between a couple of tins – this way the roast will cook more evenly. The tin placed lower in the oven will need a little longer cooking time, or you can swap the tins round halfway.
We recommend using your largest roasting tin for this recipe. If you think it looks a little overcrowded, divide the ingredients between a couple of tins – this way the roast will cook more evenly. The tin placed lower in the oven will need a little longer cooking time, or you can swap the tins round halfway.
8. Get Ahead
You can marinate the chicken thighs and drumsticks in the smoky sauce overnight. Make the sauce, add the chicken and turn to coat it, then cover the bowl with food wrap or a plate and leave in your fridge for up to 24 hrs. Take out of the frudge around 30 mins before you want to roast the chicken.
You can marinate the chicken thighs and drumsticks in the smoky sauce overnight. Make the sauce, add the chicken and turn to coat it, then cover the bowl with food wrap or a plate and leave in your fridge for up to 24 hrs. Take out of the frudge around 30 mins before you want to roast the chicken.
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