-Allergens: Sulphites, Mustard, Gluten
Cook for 20 minutes at 180 degrees Celsius
with the lid on, then remove the lid and
cook for a further 5 minutes.
Serve with the sauce on the side.
Spoon the crushed potatoes in the middle of a plate, and place the roasted corn alongside it. Position one chicken thigh directly in the middle of the potato and rest the other thigh next to it on an angle to give your plate some height. Spoon some of the sauce over the chicken and use the rest as a dipping sauce.
Finish with some chopped parsley and serve!