Lemon Chicken with Corn Salsa and Wedges


  1. Preheat oven to 220°C. Line a baking tray with baking paper. Cut sweet potato into 1cm wedges and place on tray. Drizzle with oil and season with salt and pepper. Bake for 25 minutes.
  2. Heat a frying pan and drizzle with oil. Season chicken with salt and pepper. Brown for 3 minutes on each side and place on another baking tray. Place lemon slices on top and around chicken. Bake for 20 minutes – the lemon should be charred.
  3. Add the corn to the pan (no oil) and cook, stirring over medium heat for 3-4 minutes or until charred. Place on plate to cool.
  4. Dice tomatoes and cucumber, stir through corn and drizzle with olive oil and vinegar. Slice chicken and serve with wedges and salsa.

Like it hot? Sprinkle with chilli flakes.

TIP: They’re not just delicious. Sweet potatoes are extremely versatile, making them perfect for family dinners.