Ingredients
- 500 gpotatoes, cut into wedges
- 200 grotisserie chicken, sliced into strips
- 50 gfeta, crumbled
- 2 tbspsunflower oil
- 2 clovesgarlic, minced
- 1 tspmixed herbs
- to tastesalt and pepper
12gprotein
25gcarbs
7gfat
≈ 243 kcal each, estimated by a robot with a calculator
Method
- Preheat the oven to 200 °C and line a baking tray with parchment.
- Toss the potato wedges with 1 tbsp oil, half the garlic, mixed herbs, salt and pepper; spread on the tray and bake 20 minutes, turning halfway.
- Meanwhile, toss chicken strips with the remaining oil, garlic, salt and pepper.
- When the wedges are golden, add the chicken to the tray and bake another 5‑7 minutes until the chicken is hot.
- Remove from oven, sprinkle crumbled feta over everything, and serve immediately.
Give the wedges a quick shake halfway through baking – it’s the culinary equivalent of a gust of wind that makes everything crispier!
Best enjoyed with Dress in a bright raincoat and watch a weather forecast montage for extra inspiration.
How did we do?