Mexican Chicken and Sweet Potato Tray Bake

Preheat oven to 220°C fan-forced. Halve sweet potato, then cut into 1cm-thick slices. Remove husks and silks from corn cobs and cut each cob into thirds. Cut onion into thin wedges.

Place vegetables in a large bowl. Add olive oil and toss to coat. Add cumin and coriander spice blend and ½ the smoked paprika, season with salt and pepper and mix well to coat vegetables in spices. Spread vegetables out in a single layer on a large baking tray lined with baking paper. You can use two trays, if necessary. Scatter over tomatoes and roast for 20 minutes or until browned and tender.

Meanwhile, halve chicken thighs and place in a bowl. Crush garlic. Juice 1 lime. Add garlic, ½ the lime juice and remaining smoked paprika to the bowl with salt and pepper and stir to combine. Set aside to marinate until vegetables are ready.

Once vegetables are tender, place chicken on top and pour over any marinade. Return tray to oven to bake for a further 10 minutes or until chicken is cooked through.

Meanwhile, place sour cream and remaining lime juice in a bowl and stir to combine. Season with salt and pepper and add enough water to thin to a drizzling consistency. Pick coriander leaves from their stems and cut remaining lime into wedges.

Divide chicken and vegetables between plates and drizzle over any pan juices. Sprinkle with coriander leaves, jalapeño chilli and serve with sour cream sauce and lime wedges.