Oven-fried chicken with slaw and wedges

• Boneless chicken thighs700 g
• Plain yogurt250 g
• Russet potatoes800 g
• Green cabbage¼ cabbage
• Carrots150 g
• Lemons1 lemon

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, italian seasoning, paprika, all-purpose flour, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk.

Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 425°F. Cut the potatoes into wedges, toss with a tablespoon of oil and salt on a baking sheet and put in the oven.800 g russet potatoes
2. Mix 6 tablespoons of all-purpose flour with 2 teaspoons of paprika, a teaspoon of dried thyme, a teaspoon of salt and plenty of black pepper. Coat the chicken thighs in a few spoonfuls of the yogurt, then press them into the seasoned flour.700 g boneless chicken thighs250 g plain yogurt
3. Lay the chicken on a second oiled baking sheet, drizzle with a tablespoon of oil and bake for 35 minutes, turning once, until deep golden and cooked through with no pink.
4. Finely shred the cabbage and grate the carrots. Mix with the rest of the yogurt, a squeeze of lemon and a pinch of salt and sugar to make the slaw.¼ cabbage150 g carrots1 lemon
5. Serve the chicken with the wedges and slaw.

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