Sticky roast chicken thighs with carrot, sweetcorn and herb salad

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. In a bowl, toss the chicken pieces in the barbecue sauce until well coated. Transfer to a roasting tray and drizzle with a little olive oil. Roast for 25 minutes until sticky on the outside and cooked through.
2. Meanwhile, make the dressing: mix the cider vinegar with the honey in a small bowl, gradually whisk in 1 tbsp olive oil, then squeeze in the lime juice and season well.
3. In a medium bowl, mix the defrosted sweetcorn with the carrot ribbons, then toss with the pea shoots, mint and dressing.
4. Remove the chicken from the oven, rest for 5 minutes, then slice into large chunks and serve with the salad.