Piri piri chicken, sweetcorn & potato wedges

Name: Piri piri chicken, sweetcorn & potato wedges
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 2 large potatoes, unpeeled and cut into wedges; 2½ tbsp vegetable oil; 2 tbsp Cooks' Ingredients Piri Piri Rub; 1 tbsp plain flour; 1 pack 2 Essential British Chicken Legs; 1 pack 4 sweetcorn kebabs; 2 juice of 1, the rest in wedges; 200 g deli style coleslaw, to serve (optional); Salad leaves, to serve (optional)

A simple, satisfying homemade take on a takeaway favourite.

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Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 large potatoes, unpeeled and cut into wedges
2½ tbsp vegetable oil
2 tbsp Cooks' Ingredients Piri Piri Rub
1 tbsp plain flour
1 pack 2 Essential British Chicken Legs
1 pack 4 sweetcorn kebabs
2 juice of 1, the rest in wedges
200g deli style coleslaw, to serve (optional)
Salad leaves, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Rinse the potato wedges in cold water, then drain well and tip onto a large, nonstick baking tray. Drizzle over 1½ tbsp oil, season and toss well to coat.
Stir together the piri piri rub and flour. Trim any excess skin and fat from the chicken, then brush with ½ tbsp oil. Sprinkle over the flour mix, turning until the chicken is evenly coated. Place in the tray with the wedges, in an even layer, then roast for 20 minutes.
Brush the sweetcorn with the remaining ½ tbsp oil. Turn the potatoes, nestle the corn into the tray, splash in the lime juice, then return to the oven for 15-20 minutes more, until the chicken is cooked through with no pink meat and the juices run clear, the corn is tender and the potatoes are golden.
Serve with the coleslaw, salad leaves, if using, and lime wedges for squeezing over.

Cook’s tip

For a zesty spin on this easy traybake, swap the piri piri rub for Cooks’ Ingredients Mexican Style Seasoning and serve with salsa in place of the coleslaw. If you’d like to use corn from the freezer, add some frozen corn ribs to the tray when the chicken has been cooking for 10 minutes.

Typical values per serving (without coleslaw and salad) when made using specific products in recipe