Roast Chicken with Rice and Chips

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 1 tbspvegetable oil (for chips)
• 70 gdry white rice
• salt and pepper to taste
• 100 gpotatoes, cut into thick chips
• 1garlic clove, crushed
• 10 gfresh parsley, chopped
• 150 gchicken leg (bone-in)

Method

1. Preheat the oven. Rub the chicken leg with the olive oil, crushed garlic, salt, and pepper.
2. Place the chicken on a roasting tray and bake until the skin is crisp and the meat is cooked through to the bone.
3. Rinse the white rice and steam it until fluffy in a small pot. Keep warm.
4. Toss the thick potato chips in the vegetable oil and a pinch of salt. Fry or bake them on a separate tray until golden and crispy.
5. Arrange the heavy meal on a large plate by mounding the steamed rice and stacking the crispy chips.
6. Place the hot roasted chicken leg in the middle.
7. Sprinkle the whole plate with the chopped fresh parsley and serve.