Dish of the week: The very lazy Sunday chicken and chips.

Meggie shares her quick dinner recipe of chicken and chips.

Meggie Williams
7th November 2019
Image: peakpx
If your university house is anything like mine, Sundays are spent lolling around the sitting room, watching films and nursing a heavy head from the night before.

Your housemates and you all the love the idea of a Sunday dinner in the evening to ease the Sunday blues but the thought of slaving away in the kitchen for a few hours is not very appealing and before you know it, your dinner consists of Pringles and a cold slice of pizza from the night before.

But alas, I present to you the student alternative to a Sunday roast: chicken and chips tray bake (pinched from Delicious magazine). I’ve nominated it for Dish of the Week because of the sheer simplicity: ingredients are minimum, everything gets thrown into one tray and hands on cooking time is literally less than 10 minutes, not to mention that it's mouth wateringly good and a real crowd pleaser.

Serves 8-10 hungry students

Ingredients

Chicken thighs and drumsticks 2kg

Thyme leaves 3 tbsp

Rosemary, chopped, 3tbsp

Olive oil

Onions, sliced, 250g

 

Method

Start by heat oven to 130C/fan 210C/ Gas 8. Slice the onions and scatter across the base of a large ovenproof tray. Next, peel the potatoes and cut into one cm thick slices, add these to the tray with the chicken. Generously cover in olive oil, seasoning, thyme and rosemary. Give the tray a good shake to make sure everything is covered. Roast in the oven for roughly 45 minutes to one hour. The chips should become deliciously crispy and the chicken cooked through. Serve with whatever greens you have kicking about the place; I love it with a fresh kale salad. To jazz up a kale salad I usually add broccoli, bean sprouts, flaked almonds, red onion, shredded carrot, sunflower seeds and a delicious lemony dressing.

Lemon Dressing

1/4 cup olive oil

2 tbsp fresh lemon juice

2 tbsp red wine vinegar

1 tbsp dijon mustard

1 clove garlic minced

1/2 tsp dried oregano

A pinch and good grind of S&P

1 tsp honey

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