Serves 6

GF

Ingredients:

1 kilo chicken thighs

1 small sweet potato peeled and chopped into 3cm size pieces

350g cherry tomatoes

1 1/2 red onions chopped into quarters

half cauliflower broken into small florets

4 x corn on cob

Dressing:

4 tbsp olive oil

2 tbsp balsamic vinegar

heaped tsp chipotle in adobo sauce

salt and pepper

2 cloves garlic grated

1/2 lime squeezed

tbsp maple syrup

Chipotle mayo to serve:

1/2 squeezed lime

2 tbsp mayonnaise

2 tbsp natural greek yoghurt

tsp chipotle in adobo sauce

1. Preheat oven to 200 degrees C.

2. Brown chicken thighs in olive oil in frying pan.

3. Put pan of water on and bring to boil. Put corn cobs in and simmer for 10 minutes. Remove and cut in half.

4. Arrange chicken in large deep sided roasting pan.

5. Scatter over onion, sweet potato, cauliflower, tomatoes.

6. Arrange corn on top.

7. Mix dressing ingredients together and sprinkle over vegetables and chicken.

8. Bake in oven for 45 minutes till browned and cooked.

9. Serve sprinkled with coriander, with Chipotle mayonnaise (mix all ingredients together) and a green salad.