McCain Crispy Sweet Potato Fries with Mexican chicken


    February 27, 2018

    Wholesome, spiced and seasoned Mexican chicken with sweet roasted vegetables and McCain’s Crispy Sweet Potato Fries.

    • Prep: 10 mins
    • Cook: 30 mins
    • Yields: 2 Servings


    • 4 peppers, deseeded and cut into large chunks

    • 2 red onions, peeled and cut into wedges

    • 6 cloves garlic, unpeeled

    • 4 tbsp balsamic vinegar

    • 2 chicken legs

    • 2 tbsp Mexican fajita seasoning

    • A single layer of McCain Crispy Sweet Potato Fries

    • 1 lime, cut into wedges

    • A drizzle of olive oil

    • A handful of coriander


    1For the McCain Crispy Sweet Potato Fries, preheat the oven to 220°C/430°F/Gas Mark 7. For fan assisted ovens preheat to 210°C/410°F.

    2For the chicken, preheat the oven to 210°C

    3Place the peppers, red onion and garlic cloves into a large roasting tray and drizzle with olive oil and balsamic vinegar.

    4Rub the chicken legs on both sides with a little olive oil and then the Mexican fajita seasoning. Sit the seasoned chicken on top and drizzle with some olive oil. Place into the oven for 30 mins or until the chicken legs are cooked through. Remove from the oven and rest.

    510 minutes before the chicken legs have finished cooking, put the McCain Crispy Sweet Potato Fries on a baking tray in the oven and bake as per packet instructions.

    6Once ready, serve the fries with the roasted vegetables and the chicken legs.

    7Finish off with a squeeze of lime and some coriander leaves.

    Note: Make sure the chicken is fully cooked through by cutting into the center of the chicken and ensuring it is no longer pink


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