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.
All-in-one Mexi-chicken and wedges
Ingredients
4
people
-
- 1 kg
- 30 g
- 1,5 tbsp
- 750 g
- 2
- 2
- 1
- 400 g
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Preparation
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.
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.
Rinse and drain the kidney beans and mix into the veg; heat through in the oven for about 5 minutes, then serve.
Total shop cost correct and checked on 03.01.24 and subject to change. Subject to product availability. To see full cost breakdown visit https://www.lidl.co.uk/5familymealsfor20.
Nutrition per serving
Kcal
578
Proteins (g)
52
Fats (g)
15
Fibre (g)
12
