Chicken and chips is one of lifes bonuses for getting through the week. But this is a lighter and easier version, both in portion size, and calorie wise, as it’s baked. I don’t coat the chicken in a batter, or a chilli sauce. Simply toss it with the home baked chips in a simplified cajun dressing. The lime juice and zest cuts through the fat of the oil used to cook the chicken and chips. You could also use this dressing to coat fish instead- for a midweek fish and chips.
Midweek Chicken and Chips
1 kg Chicken Wings
1 teaspoon paprika
1 Teaspoon of onion flakes/ or celery salt
¼ teaspoon of cayenne
1 teaspoon of a dried green herb, preferably thyme
2 tablespoon of olive oil
Approx. 500g of potato, scrubbed.
Heat oven to 180oC. In a bowl, whisk together the Cajun seasoning spices & Herbs, olive oil, lime zest and juice. Cut the potatoes into chip sized chunks. Toss the chips, wings and Cajun mixture together in batches, so that everything is well coated.
Cover a large baking sheet with foil if you want, I just oil my roasting tin well. Then arrange the chips around the outside and the wings in the middle. Season and bake for 20 mins, then turn the chips and return to the oven for a further 20-25 mins until the chips and wings are golden. Serve with lots of green salad.