INGREDIENTS
8 chicken thighs, skin on, bone in
1/3 cup herbes de Provence
2 tbsp smoked paprika
4 cloves garlic, finely chopped
1–2 tbsp honey
1/3 cup (80ml) extra virgin olive oil
plus extra for drizzling
Salt and freshly ground black pepper
2 cobs corn
2 baby cos lettuce hearts, washed and sliced in half
1 lemon, zested
50g butter, to serve
METHOD
1. Toss together the chicken thighs, herbs, paprika, honey, garlic, oil, salt and pepper in a bowl. Marinate for 30 minutes or overnight.
2. Pre-heat oven to 180ºC or pre-heat barbeque to medium if preferred. For oven place in a baking tray skin-side up and cook for 35–40 minutes, turning once or until just cooked through. For barbeque, place the chicken skin-side up on grill and lower lid. After 10 minutes turn every second jet off and move chicken to cooler part. Turn once or twice and cook for 25 minutes approx. or until cooked through.
3. Meanwhile, remove corn husk and silks, wrap in baking paper and cook on high in the microwave for 2–3 minutes. Cool a little then cut lengthways into long, thin quarters. Toss in oil. Place on barbeque (or char-grill pan) and cook for a few minutes until beginning to char, turning a couple of times.
4. Season lettuce halves with salt, pepper, half the lemon zest, drizzle with olive oil then place directly onto the grill or char-grill pan. Allow to lightly char before turning then removing.
5. Sprinkle remaining zest over lettuce. Dot corn with butter and serve with lettuce and chicken pieces.
Lyndey’s note: If you can’t find herbes de Provence, you can combine 4 tablespoons mixed herbs (rosemary, thyme, marjoram, basil) with 2 teaspoons dried tarragon, 2 teaspoons dried organo and 1 crushed dried bayleaf.