CAJUN CHICKEN WITH CHIPS AND COLESLAW

Serves 4. ready in about 1 hour

Ingredients

4 skinless chicken thighs 4 skinless chicken drumsticks Low-cal cooking spray 4 onions 2tsp Schwartz Perfect Shake Cajun Herb & Spice Blend 2 corn on the cob, each cut into 4 pieces 800g floury potatoes, peeled and cut into thick chips A handful of fresh flat-leaf parsley, finely chopped, to garnish

For The Coleslaw:

200g summer cabbage, thinly shredded 2 carrots, peeled and coarsely grated 1 small red onion, thinly sliced 4tbsp light mayonnaise

STEP 1 Preheat your oven to 200°C/fan 180°C/gas 6.

STEP 2 Cut a few slits into the chicken thighs and drumsticks and put them in a roasting tin. Spritz with low-cal cooking spray, sprinkle over the Cajun spice mix, season and toss.

STEP 3 Bake for 25 mins, then add the corn cobs to the tin, spray with more lowcal cooking spray and toss. Bake for a further 25 mins.

STEP 4 Meanwhile, boil the chips for 4-5 mins, then drain. Arrange on a baking tray in a single layer. Spritz with lowcal cooking spray and season well. Bake for 20-25 mins.

STEP 5 For the coleslaw, mix together all the ingredients in a bowl. Garnish the chicken, chips and corn with the parsley and serve with the coleslaw.