Green chilli chicken with cheesy creamed corn

Green chilli chicken with cheesy creamed corn.
Green chilli chicken with cheesy creamed corn.  Photo: James Moffatt

One-pots don't come much simpler, or more satisfying, than this golden crispy chicken number with pleasing pops of sweetcorn.


4 chicken marylands (about 300g each)

6 sprigs lemon thyme, plus extra to serve

1⁄4 cup extra virgin olive oil

1 brown onion, finely chopped

kernels from 4 corn cobs

250g sour cream

150g havarti cheese, grated

1 long green chilli, thinly sliced

lime wedges, to serve


1. Preheat the oven to 200C fan-forced (220C conventional). Place the chicken and thyme sprigs on a roasting tray. Drizzle with 2 tablespoons of the oil and season with salt and pepper.  Roast for 20 minutes or until golden and crisp. 

2. Meanwhile, to make the creamed corn, heat remaining oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, until translucent. Season with salt and pepper.

3. Add the corn and sour cream, bring to a simmer and cook for 2 minutes. Take off the heat, add the havarti cheese and stir to combine. 

4. Serve chicken with corn, chilli, lime and extra thyme.