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.