Seasoned Chicken and Wedges
A tasty, healthy dish that can be easily made for one or more people. Leftovers can also be repurposed into another meal or a lunch, such as chicken wraps!
Ingredients
- 1 teaspoon of oil
- 130g Chicken
- 1 large potato
- 70g Sweetcorn
- 40g Carrots
- Suggested seasonings: chili flakes, mix, paprika.
Method
- Preheat the oven to 180 degrees or gas mark 4.
- Chop the potato into thin wedge shapes, keeping them all roughly the same size. Keep the skin on for extra crisp.
- Place your wedges on one side of the tray with a teaspoon of oil, and season with a sprinkle of salt and black pepper.
- Lay your chicken out the other side of the tray, evenly spaced, and season well.
- Place the tray in the oven.
- Whilst they are cooking, chop the carrots to roughly the same size.
- Place a medium sized pan of water on to boil.
- After 20 minutes, turn the wedges and chicken over. Cook for a further 10 minutes.
- Once the pan of water is boiling, add the carrots.
- After 10 minutes, add 70g sweetcorn to the pan.
- Whilst this is cooking, keep checking on the wedges and chicken. The wedges should be soft in the middle with a crisp on the outside. The chicken should be piping hot in the middle.
- After the sweetcorn has been cooking for 5 minutes, drain the vegetables.
- Remove the chicken and wedges from the oven.
- Add it all to a plate and enjoy!
