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All-in-one Mexi-chicken and wedges

All-in-one Mexi-chicken and wedges image
Difficulty Easy
Preparation 10 min
Cooking 1:10 h


4 people
    • 1   kg
    • 30   g
    • 1,5   tbsp
    • 750   g
    • 2  
    • 2  
    • 1  
    • 400   g


  1. Use a sharp knife to cut slashes in each of the chicken legs then rub in half of the fajita seasoning mix for punch and ½ tablespoon of oil. Set aside to marinate for at least 30 minutes.

  2. Preheat the oven to 200°C, fan 180°C, gas 6. Cut the baking potatoes and the onions into wedges and add to a large roasting tin. Crush in the garlic and add the rest of the fajita seasoning mix and 1 tablespoon of oil. Mix together to coat then place the chicken legs on top, skin-side down. Roast for 30 minutes.

  3. Slice the red pepper into long wedges then mix in with the wedges and onions for colour, and pour 200ml just-boiled water into the roasting tin. Turn the chicken legs skin-side up. Roast for a further 25-30 minutes, until the chicken is crisp and golden and the wedges are tender.

  4. Rinse and drain the kidney beans and mix into the veg; heat through in the oven for about 5 minutes, then serve.

  5. Total shop cost correct and checked on 03.01.24 and subject to change. Subject to product availability. To see full cost breakdown visit

Nutrition per serving

Kcal 578
Proteins (g) 52
Fats (g) 15
Fibre (g) 12