Honey-mustard chicken traybake

Preheat the oven to 200ºC, gas mark 6. Tip the potatoes and corn kernels into a large roasting tin, drizzle with 1½ tbsp oil and sit the chicken on top. Roast for 35 minutes, stirring the vegetables halfway through, until everything is golden and the chicken is cooked through, the juices run clear and no pink meat remains.

Transfer the chicken to a chopping board to rest for a few minutes while you make the dressing. Put most of the salad onions, the coriander, chillies, lime zest and juice, plus the remaining 2½ tbsp oil in a small bowl. Season, then stir to combine. Cut the chicken into bitesized chunks, then tip back into the roasting tin with most of the dressing and stir to coat. Divide the salad leaves between plates and drizzle over the leftover dressing. Spoon the chicken, potato and corn on the side and scatter with the remaining salad onions and coriander leaves.