Oven-fried chicken with slaw and wedges

• Chicken thigh fillets700 g
• Natural yoghurt250 g
• White potatoes800 g
• White cabbage¼ cabbage
• Carrots150 g
• Lemons1 lemon

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, paprika, plain 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 shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 220°C (200°C fan). Cut the potatoes into wedges, toss with a tablespoon of oil and salt on a tray and put in the oven.800 g white potatoes
2. Mix 6 tablespoons of plain 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 yoghurt, then press them into the seasoned flour.700 g chicken thigh fillets250 g natural yoghurt
3. Lay the chicken on a second oiled tray, 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 yoghurt, 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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