Ingredients

• 1 tsp smoked paprika
• 1 tsp freshly ground black pepper
• ½ tsp salt
• 4 chicken legs
• 4 x 300g/10½oz floury potatoes
• such as King Edward or Maris Piper
• 6 tbsp tomato ketchup
• 3 tbsp clear honey
• 1½ tbsp Worcestershire sauce
• 4 frozen mini corn-on-the-cobs
• 25g/1oz butter
• salt and freshly ground black pepper
• handful chopped fresh flatleaf parsley or chives (optional)
• 4 tbsp soured cream and chive dip
• or reduced-fat crème fraîche (optional)

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a baking tray with aluminium foil.
• In a bowl
• mix together the paprika
• black pepper and salt until well combined.
• Put the chicken legs on a chopping board and carefully score the skin of each leg 5-6 times using a sharp knife.
• Roll the scored skin of each chicken leg in the salt and paprika mixture
• pressing down to coat evenly. Place the spiced chicken legs on the prepared baking tray.
• Wash and pat dry the potatoes and prick each 3-4 times with a fork to stop the skins splitting when they are baked. Add the potatoes to the baking tray. Bake the chicken and potatoes in the oven for 1 hour.
• Meanwhile
• for the barbecue sauce
• in a bowl
• mix together all of the barbecue sauce ingredients until well combined.
• Remove the chicken from the oven and increase the oven temperature to 220C/200C Fan/Gas 7.
• Brush the chicken legs all over with the barbecue sauce
• then return the chicken and potatoes to the oven and continue to cook for a further 12-15 minutes
• or until the potatoes are tender and the chicken is cooked through with sticky
• dark-brown skin. (The chicken is cooked through if the juices run clear when the meat is pierced with a skewer in the thickest part
• and no trace of pink remains.)
• Meanwhile
• for the sweetcorn
• half-fill a saucepan with water and bring it to the boil. Add the frozen corn-on-the-cobs and return the water to the boil
• then cook the sweetcorn according to the packet instructions
• until tender. Drain well
• then return to the saucepan and stir in the butter until melted. Season well with salt and freshly ground black pepper. (Alternatively
• cook in the microwave according to the packet instructions
• then add the butter and seasoning.)
• Just before serving
• shred the chicken meat using two forks to pull the meat apart. Discard the bones
• but keep the skin (thinly slice it with a sharp knife if you cannot shred it).
• Serve the pulled barbecue chicken with the buttered corn-on-the-cobs and the baked potatoes alongside. Sprinkle over the parsley or chives. Serve the soured cream and chive dip (or crème fraîche) in dipping bowls alongside
• if using.