INGREADIENT

• 2 tbsp extra virgin olive oil
• 2 tsp smoked paprika
• 2 tsp fresh thyme leaves, plus extra small sprigs to serve
• 2 garlic cloves, crushed
• 2 chicken thigh cutlets, with skin and bone
• 2 chicken drumsticks
• 6 baby potatoes, halved
• 2 corn cobs, halved
• 250g cocktail truss tomatoes, cut into small bunches
• Roast chicken gravy with herbs, heated

Direction

1. Preheat oven to 220C/200C fan-forced. Line a baking tray with sides with baking paper.
2. Combine oil, paprika, thyme and garlic in a large bowl. Season. Add chicken and turn to coat. Transfer chicken to prepared tray.
3. Add potato and corn to same bowl and toss to coat in any remaining paprika mixture. Transfer potato and corn to tray alongside chicken. Bake for 30 minutes or until chicken is golden and almost cooked through.
4. Add tomatoes to tray and bake for a further 10 minutes or until chicken is cooked through and vegetables are tender.
5. Sprinkle with extra thyme and serve with gravy.