Who doesn’t love a bit of chicken now and then? This one is made a little bit more jazzy as it has crinkle cut veg thanks to my nifty crinkle cutter! You can of course just use a regular knife if you’re not a sucker for a gimmick kitchen tool.
- 1 Leg portion of Chicken
- ½ Courgette
- 2 Salad Potatoes
- Sun Dried Tomatoes
- ¼ Red Pepper
- 1 Small Carrot
- Salad leaves
Heat your oven to 220c and roast the chicken for about 20 minutes or until its nice and crispy. Once the chicken is done turn the oven off and let it rest. While the chicken cooks cut your veg. par boil the potatoes until soft and then once they’re done, drain and stir fry with the rest of the veg. Once that’s all done, plate up and stick the chicken on top!
PG
Portly Gourmet 