Piri-Piri Chicken Tray Bake with Wedges & Corn

Preheat the oven to 200°C (180°C fan) and use a large baking tray so everything fits in one layer if possible.

Scrub the potatoes and cut them into 6–8 wedges each. Toss with 1 tablespoon of oil and a good pinch of salt, then spread out on the baking tray.

In a small bowl, mix the piri-piri seasoning with the plain flour.

Add the chicken thighs to the same bowl used for the potatoes. Add another tablespoon of oil, then sprinkle over the piri-piri flour mix and turn until evenly coated.

Nestle the chicken between the wedges, skin-side up, and bake for 20 minutes.

Brush the sweetcorn with the remaining oil. Turn the chicken and wedges over, add the corn to the tray, and return to the oven for 15–20 minutes until the chicken is golden and cooked through and the wedges are crisp.

Serve straight from the tray while hot.