Smokey Chicken & Veggie Traybake

In a large bowl, combine the tomato paste, brown sugar, smoked paprika, salt (for the chicken), 1/2 the garlic, a good drizzle of olive oil and a pinch of pepper. Rub a little of the marinade over the corn cobs. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken thigh and cook until browned, 2 minutes each side. Add the browned chicken to the bowl with the remaining marinade and toss to coat.

In a large baking dish lined with baking paper, place the onion, capsicum and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Arrange the chicken and corn over the veggies and bake until the veggies are tender and the chicken is cooked through, 20-25 minutes. TIP: Chicken is cooked through when it is no longer pink inside. Once cooked, gently stir through the baby spinach leaves until slightly wilted.

While the chicken is baking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain the potato. Return the saucepan to a medium-high heat with a drizzle of olive oil and add 1/2 the butter. Add the remaining garlic and cook, until fragrant, 1 minute.

Return the potato to the pan and add the milk, salt (for the potato) and the remaining butter. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.