Ingredients
Product used:
- 800g pkt McCain Roast Potatoes Traditional
- 4 (580g) chicken thigh fillets, halved
- 2 large fennel bulbs, trimmed, cut into wedges
- 250g cherry tomatoes
- 8 garlic cloves, unpeeled
- 1 lemon, cut into wedges
- 1 Tbs. fennel seeds
- 1/4 cup olive oil
- Mixed leaves, to serve
Method
1. | Preheat oven to 220C or 200C fan-force. Place 2 large baking trays in oven. |
2. | Place chicken, fennel, tomatoes, garlic, lemon, oil and fennel seeds in a large bowl. Season and toss to coat. Place on hot tray along with potatoes. Roast for 30-35 minutes or until chicken is cooked, vegetables are golden and potatoes are crunchy. |
One Pan Weeknight Mini Chicken Roast
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Preheat oven to 220C or 200C fan-force. Place 2 large baking trays in oven. |
2 | Place chicken, fennel, tomatoes, garlic, lemon, oil and fennel seeds in a large bowl. Season and toss to coat. Place on hot tray along with potatoes. Roast for 30-35 minutes or until chicken is cooked, vegetables are golden and potatoes are crunchy. |