8chicken thigh pieces on the bone, skin on2garlic cloves2 tspsmoked paprikaFinely grated rind and juiceof 2 lemons1 tbspthyme80 ml (⅓ cup)olive oil, plus extra for drizzling500 gmchat potatoes, thickly sliced2corn cobs, husks and silks removed1leek, trimmed, cut lengthways into 62baby cos, coarsely chopped½ cup (loosely packed)mintButtermilk dressing100 mlbuttermilk70 gmcrème fraîche or sour cream2 tbspolive oil1 tbspwhite wine vinegar2 tspDijon mustard½garlic clove, finely chopped
Slash skin of chicken in several places and place in a non-reactive container. Pound garlic, paprika, lemon rind, thyme and 1 tsp sea salt in a mortar and pestle to a paste, season to taste with freshly ground pepper, stir in lemon juice and oil. Pour over chicken, rub well into skin and flesh, stand to marinate (10 minutes).
Meanwhile, cook potato in a saucepan of boiling water over high heat until just tender (5-6 minutes), drain and transfer to a bowl.
Heat a char-grill pan over medium-high heat. Drizzle corn and leek with a little oil and char-grill, turning occasionally, until tender. When cool enough to handle, cut kernels from cobs, coarsely chop leek and add both to potato.
Meanwhile, for buttermilk dressing, whisk ingredients in a bowl to combine. Add dressing to potato mixture, add cos and mint, season to taste and toss to combine.
Drain chicken and cook in a char-grill pan over medium-high heat, turning occasionally, until cooked through (10-15 minutes). Serve hot with salad.