Serves
2
Prep Time
10 minutes
Cooking Time
35 minutes
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 teaspoons peri peri spice blend
- 2 chicken marylands
- ½ x 600g packet frozen Birds Eye Deli Roast Potatoes Glazed with Duck Fat, cooked following packet directions
- ½ x 600g packet frozen Birds Eye Seasoned Sides - Mediterranean, cooked following oven bake packet directions
- ½ x 1kg packet frozen Birds Eye Corn Cobs, charred
- Smokey chipotle sauce, tomato salsa and lemon wedges, for serving
Birds Eye Deli Roast Potatoes Glazed with Duck Fat 600g
Birds Eye Seasoned Sides Frozen Mediterranean with Garlic, Olive Oil and Basil 600g
Birds Eye Snap Frozen Australian Corn Cobs 1kg
Method
STEP 1Combine oil, spice blend and rub evenly over chicken. Place on a baking paper lined tray. Cook in a preheated oven at 200°C for 35 minutes or until fully cooked.
STEP 2
Sear cooked chicken skin side down on a hot BBQ or char grill plate for 1-2 minutes or until lightly charred.
STEP 3
Serve chicken with cooked Birds Eye Deli Roast Potatoes, cooked Birds Eye Seasoned Sides, charred Birds Eye Corn Cobs, sauces and lemon wedges.
Tips
To char the Birds Eye Corn Cobs, cook defrosted corn cobs on a preheated chargrill or BBQ hot plate for 10 minutes, turning regularly, until charred on all sides.
Birds Eye Deli Roast Potatoes Glazed with Duck Fat 600g
Birds Eye Seasoned Sides Frozen Mediterranean with Garlic, Olive Oil and Basil 600g