2. Halve sweet potatoes lengthways and rub with oil, salt and pepper. Place cut-side down on a lined oven tray. Roast, below the chicken, for 20-25 minutes or until tender and caramelised.
3. Remove husks and silks from corn cobs. Quarter and rub (or spray) with oil. Add to tray with sweet potatoes for the last 10 minutes of cooking.
4. Dice capsicum and slice spring onions.
5. When chicken is cooked through, take out of the oven and sprinkle with capsicum and spring onions. Serve at the table with sweet potatoes, corn cobs and extra barbecue sauce.
Don’t wait for the oven to preheat fully, we are using high heat and count on the oven not reaching the set temperature until halfway through the cook. If you have a slow oven, simply extend the cook time by 5 minutes or so.
Cook chicken chops on the barbecue if you prefer. Corn can be cooked in boiling water and the sweet potatoes can be turned into a mash for quicker cooking!
Barbecue jerk sauce, 1/2 jar *
Sweet potato, 800g
Corn cobs, 2
Green capsicum, 1
Spring onions, 1/4 bunch *
FROM YOUR PANTRY
Oil (for cooking), salt, pepper