Chicken Fillet with Potatowedges and Vegetables

For the chicken fillet with potatowedges, first prepare the potatowedges. For the potatowedges, preheat the oven to 180 degrees. (top/bottom heat/convection oven).

Peel the raw potatoes and cut them into wedges. Make a marinade of olive oil (2-3 tablespoons) salt, pepper and cumin.

Turn the potatoes in it and put them on a baking tray lined with baking paper. Bake in the oven for about 20 minutes until crispy. (Shorten or lengthen the time depending on the desired brownness).

For the vegetables, chop everything and fry in a coated pan with olive oil until crisp. Season with salt, pepper and Mediterranean herbs to taste.

Wash and dry the chicken fillets, season with salt and pepper and likewise fry in a coated pan with a little olive oil until crispy.

Arrange all components together nicely and serve.

Preparation Tip:

Serve with chicken fillet with potatowedges and vegetables, for example, ketchup and/or a herb dip to taste.

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