Chicken in a bed of corn

Ingredients for 4 servings:

• 4 large chicken legs
• 4 onions
• 1 tbsp honey
• 1 tbsp mustard
• 1 tsp sambal oelek
• 2 clove(s) garlic, squeezed
• 1 tbsp herbal salt
• 750 g potatoes, small
• 1 can corn kernels
• ¼ liter chicken broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200°C/Gas Mark 3. Wash the chicken thighs and pat dry. Quarter the onions, peel them, and separate the skins. Mix together the honey, mustard, sambal oelek, crushed garlic cloves, and herb salt. Brush the chicken thighs with three-quarters of the seasoning paste and place them side by side in a shallow, ovenproof dish, inside out. Add the onions. Place uncovered in the oven. Peel the potatoes and quarter them lengthwise. Drain the corn. After 20 minutes, add both to the thighs and season with herb salt. Turn the thighs over so they are on top of the vegetables; brush with the remaining seasoning paste. Pour in the stock. Continue cooking uncovered for 45 minutes. Serve in the dish.