Boil the Potatoes: Start by boiling the potatoes until tender for the mashed potatoes.

Prepare the Chicken: Place the chicken thighs in a baking dish, season with salt, add olive oil, and bake in a preheated oven at 200ºC (390ºF) to 220ºC (428ºF).

Make the Sauce: In a small saucepan, combine 1 ½ cups of water, 4 tablespoons of mustard, 2-3 teaspoons of sesame seeds, 2 sprigs of rosemary, 3 cloves of minced garlic, and 2 tablespoons of honey. Bring to a simmer.

Prepare the Mashed Potatoes: Once the potatoes are boiled, mash them, and mix in butter and 250 ml of cream until smooth.

Combine Chicken and Sauce: Pour the sauce over the chicken thighs and return them to the oven for an additional 20 minutes.

Prepare the Corn: Slice the corn into rounds and spread them on a baking sheet. Dot each round with a bit of butter, then sprinkle with smoked paprika, pepper, and salt. Bake in the oven for about 10 minutes.

Serve: Once everything is cooked, serve the roasted chicken thighs with the mashed potatoes and roasted corn on the side.