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Recipe 18: Tray-baked chicken with sweet corn and mint

Posted by Simon Lockrey on



Mint can be tricky to work out where to use it in the kitchen. Lloyd has the answer with tray-baked chicken with sweet corn, using mint and leafy greens from your Glowpear (or those of you that are more adventurous and growing corn crops too)!



6 organic chicken thighs

6 rashers of streaky bacon

4 cobs of sweet corn

1 can of chickpeas, drained and rinsed

1 cup of fresh chicken or vegetable stock

1 teaspoon of smoked paprika

1 teaspoon of ground cumin

A handful of fresh mint

Tender leaves from the garden to serve


  1. Preheat your oven grill, set to high.
  2. Holding the corn upright, slice down its length to separate the kernels.
  3. Add to a large baking tray along with the chickpeas, drizzle with olive oil, and season with salt and pepper.
  4. Place the tray under the grill for a few minutes to lightly colour the corn.
  5. Remove the tray from the grill and evenly space the chicken thighs on top of the corn. 
  6. Combine the smoked paprika and cumin with the stock in a bowl and then pour evenly over the chicken.
  7. Grill for 15 minutes to brown the chicken.
  8. Remove the tray and drape the streaky bacon over the thighs to cover them.  
  9. Return to the grill for another 10 minutes until the chicken is cooked through and the bacon is crispy.


Plate-up with a base of the corn and chickpeas, followed by a crispy bacon covered chicken thigh, and garnish with fresh mint leaves, tender salad leaves and shoots.


Lloyd also suggests matching with a sweet white wine, like a reisling from the colder climates (say the Clare Valley in South Australia, or Mosel Valley in Germany)!


For more tasty treats, check out other recipes in this series by Lloyd the Farmer.

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