Roasted Cajun chicken with corn and capsicum sweet potatoes

Ingredients

1 1/2 tablespoons Cajun seasoning
2 1/2 tablespoons extra virgin olive oil
1kg mixed chicken pieces
2 small lemons, halved
4 (180g each) sweet potatoes, scrubbed
310g can super sweet corn kernels, drained
1 red capsicum, chopped
2 green onions, thinly sliced
1 garlic clove, crushed
1/2 teaspoon smoked paprika
1/3 cup reduced-fat plain Greek-style yoghurt
1 tablespoon chopped fresh coriander leaves, plus extra leaves to serve
Method
- Step 1
  
  Preheat oven to 200C/180C fan-forced.
- Step 2
  
  Combine the seasoning and 1 tablespoon oil in a large bowl. Add the chicken and rub to coat. Place the chicken in a roasting pan. Add the lemon halves, cut-side down. Season with salt and pepper. Place pan on bottom shelf in oven.
- Step 3
  
  Place potatoes on a baking tray. Drizzle with 1 tablespoon remaining oil. Season with salt and pepper. Place on top shelf in oven. Roast potatoes and chicken for 40 to 50 minutes or until chicken is golden and cooked through and potatoes are tender.
- Step 4
  
  Heat remaining oil in a frying pan over medium-high heat. Add corn and capsicum. Cook, stirring occasionally, for 5 minutes or until vegetables start to char. Add onion, garlic and paprika. Cook, stirring, for a further 1 minute or until fragrant.
- Step 5
  
  Combine yoghurt and coriander in a bowl. Season with salt and pepper. Cut a slit down the length of each potato, being careful not to cut the whole way through. Place on serving plates. Top with capsicum mixture and dollop with yoghurt mixture. Serve with chicken, lemon and extra coriander leaves.

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