Heat oven to 200C/180C fan/gas 6.
Slash each piece of chicken 2-3 times.
Put the chicken, onion wedges and
peppers in a roasting tin or ovenproof
pan, then toss with 1 tbsp oil and the
barbecue sauce. Roast for 40 mins,
turning halfway, until sticky and tender.
Add a splash of water if the sauce dries
up a little at the edges.
Meanwhile, heat 1 tbsp oil in a medium
pan, then soften the chopped onion for
5 mins. Stir in the thyme, rice, stock and
seasoning. Bring to the boil, cover and
simmer for 12 mins. Turn off the heat,
tip in the corn, add chilli if using, put the
lid back on and let the rice steam for
10 mins more. Fluff up the rice, then
serve with the chicken, vegetables
and pan juices.