BBQ Chicken and Cheesy Chips
with Lemon and Garlic Slaw
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
3 unit(s)
Garlic Clove
3 unit(s)
British Chicken Thighs
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Lemon
64 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
96 grams
BBQ Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins.
Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on a baking tray until soft, 10-12 mins.
Pop the chicken thighs into a medium bowl with the Central American style spice mix and a drizzle of oil. Turn to coat the chicken in the spice.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Halve the lemon.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Scoop the garlic into a large bowl. Squeeze in half the lemon juice. Add the mayonnaise and season with salt and pepper. Stir well to combine.
Add the baby gem and coleslaw mix to the large bowl and toss to coat in the dressing. Set aside.
When the chips have a few mins left, sprinkle over the cheese and return to the oven until melted, 2-3 mins.
Once the chicken is cooked, remove the pan from the heat. Drizzle over the BBQ sauce and turn a few times to coat.
Divide the chicken between plates.
Serve with the cheesy chips and the slaw on the side.
Enjoy!
