Smoky Chicken, Feta & Sweetcorn Tin Roast Recipe | Abel & Cole

Smoky Chicken, Feta & Sweetcorn Tin Roast

Cooking time
Serves4 people
Gluten-free diets
Smoky Chicken, Feta & Sweetcorn Tin Roast

Organic chicken thighs and drumsticks coated in a smoky tomato sauce and roasted with whole corn cobs. Served topped with crisp slivers of spring onion and tangy crumbles of feta, with lime wedges and fluffy white rice on the side.

Ingredients

  • 40g tomato ketchup
  • 2 tsp smoked paprka
  • 2 garlic cloves
  • 4 chicken thighs & 4 chicken drumsticks
  • 2 red onions
  • 4 corn on the cobs
  • 2 spring onions
  • 1 lime
  • 120g feta
  • Steamed basmati rice, to serve

Prep: 20 mins | Cook: 45 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Pour the tomato ketchup into a large 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, along with 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 marinade. Turn the chicken over a few times to coat it, then place all the pieces 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 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 4 wedges.
6. After 30 mins, remove the tin roast from the oven. Crumble over the feta and scatter over the sliced spring onions. Serve 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.
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