zoom Crispy chicken with chips

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Crispy chicken with chips

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Crispy chicken with chips

    • Total time: Ready in 25 minutes 25 minutes

    Serves: 4


    4 essential Waitrose British Chicken Thighs
    2 cloves garlic, crushed
    1 tbsp fresh lemon thyme leaves, (or 1 tsp dried thyme)
    1 tbsp white wine vinegar or lemon juice
    1 tbsp olive oil
    500g frozen essential Waitrose American Style Oven Fries
    essential Waitrose Mayonnaise, to serve
    Dijon mustard, to serve
    250g pack essential Waitrose Mixed Salad, to serve


    1. Preheat the oven to 220°C, gas mark 7. Using a small knife, cut the bone out of the chicken thighs and discard, alternatively use 4 boneless chicken thigh fillets. Open the thighs out flat, skin-side down.

    2. Preheat a large, non-stick frying pan. In a separate bowl mix the crushed garlic cloves with the thyme leaves, white wine vinegar (or lemon juice), olive oil and some seasoning.

    3. Brush the mixture over the chicken and cook in the frying pan, skin-side down, over a medium heat for 12 minutes until very crispy. Meanwhile, spread the oven fries onto a large baking sheet and bake for 12-15 minutes until cooked through and golden. Turn over the chicken thighs and cook for a further 5 minutes (take care as there will be some spitting and spluttering). Check that the chicken is completely cooked through, there is no pink meat and the juices run clear, then cut into strips.

    4. Mix together some mayonnaise and mustard to serve alongside the chicken and mixed salad.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars