Lyndey Milan’s chipotle coffee chicken with corn and rainbow chard

METHOD

1. Combine marinade ingredients in an oven-proof dish. Add chicken, turn to coat and leave for 30 min or, covered, in the fridge for an hour or overnight.

2. Pre-heat oven to 200ºC (180ºC fan-forced).

3. Bake chicken skin side down for 15 minutes. Turn skin side up and return to oven, along with corn on a separate baking tray, drizzle with a little oil. Bake for another 15 minutes.

4. Meanwhile, heat remaining oil in a medium-large saucepan over medium-high heat. Add the rainbow chard stems for a minute or two, then the leaves. Toss to coat with oil, then cover with a lid and cook for a few minutes or until stems are just tender and leaves are wilted.

5. Divide chicken amongst four plates, top with pan juices and serve with corn and rainbow chard.