Ingredients

The following ingredients have 4 Servings
  • 4 Chicken legs
  • 1 Tbsp honey
  • 1 tsp Sambal oelek (or chili paste)
  • 1 tsp Wine vinegar
  • 5.5 cups potatoes (peeled and cut into wedges)
  • 4 shallots (peeled and cut into wedges)
  • 4 Tbsps vegetable oil
  • 2 sprigs rosemary
  • 1 cup Canned Corn (drained and rinsed)

Instruction

  • Heat the oven to 190ºC (170º fan) 375ºF, gas 5.
  • Wash the chicken legs and pat dry with kitchen paper. Mix together the honey, sambal oelek and vinegar and season with salt and pepper. Rub this mixture into the chicken legs.
  • Put the potatoes and shallots in a roasting pan and drizzle with the oil. Lay the chicken legs on top and scatter over the rosemary.
  • Roast in the oven for 20 minutes then baste the chicken with the juices and stir in the corn.
  • Return to the oven and cook for a further 20 minutes or until the juices from the meat run clear.