May 24, 2018
Dinner, Lunch, Main Dish,
Poultry, Chicken, Vegetables, Cabbage, Carrot, Budget-Friendly, Quick Meals, Picnic, Potluck, Weeknight Meals, Oven Roast, Gluten-Free, No Eggs, Wings more
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"From our daily newspaper The West Australian. Times are estimated."
Heat oven to 200C.
Place chicken and frozen corn cobs on a large baking tray, drizzle with oil, season and bake for 20 minutes.
Meanwhile, combine the cabbage, onion, carrot, yoghurt, lemon zest and juice and then set aside ready to serve.
In another bowl, mix the honey, peanut butter and sesame seeds with a pinch of salt.
Remove the tray from the oven and brush or drizzle the sauce over the chicken and corn, then toss everything together to coat and then return to the oven and roast for a further 15 to 20 minutes until sticky and caramelised.
Serve with the coleslaw.
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