Cilantro Lime Chicken

Instructions

1. 1

   Finely chop the garlic and cilantro. Set aside 5 g cilantro for serving before handling the chicken. In a large bowl, mix the remaining cilantro with the olive oil, garlic, honey, lime zest, lime juice, chili powder, onion powder, black pepper and 0.75 tsp salt.

2. 2

   Add the chicken and turn until thoroughly coated. Cover and refrigerate for 15 minutes. While the chicken marinates, preheat the oven to 220°C/425°F.

3. 3

   Arrange the chicken and all its marinade in a single layer in a shallow 33 × 23 cm roasting tin. Roast on the middle shelf for about 25 minutes, until lightly browned and a thermometer inserted into the thickest part of several thighs reads at least 74°C/165°F.

4. 4

   As soon as the chicken goes into the oven, put the uncooked rice, frozen sweetcorn, 560 ml water and remaining 0.25 tsp salt in a 3-litre saucepan. Bring to a boil over medium-high heat, allowing about 5 minutes, then stir once and cover tightly.

5. 5

   Reduce the hob to its lowest heat and cook the rice for 15 minutes without lifting the lid. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.

6. 6

   Once the chicken reaches its temperature, transfer it to a serving plate and rest for 5 minutes while the rice finishes standing. Divide the rice and sweetcorn among four plates, add the chicken and sprinkle with the reserved cilantro.