Chicken Thigh & Chips With Mixed Salad And Gravy Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray with a drizzle of vegetable oil and a generous pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for an initial 12-15 min

Heat a large, dry, wide-based pan (preferably non-stick) over medium-high heat

Pat the chicken dry with kitchen paper and season them generously on both sides with salt

Once hot, add the seasoned chicken, skin-side down, and cook for 10 min or until the skins have browned and crisped

Combine your gravy base with 50ml [75ml] [100ml] boiled water in a heatproof bowl, whisk thoroughly

Put the gravy mix in the microwave and cook for 30 secs or until thickened

Give everything a good mix up (careful it may be hot!) and set aside to cool – this is your gravy

Wash your lettuce and salad, then pat it dry with kitchen paper

Roughly shred the lettuce

Chop your tomato[es] into wedges

Peel and chop your red onion[s] into wedges

Once the chicken skin has crisped, remove the tray from the oven and season the chips with your smoked sea salt flakes, give everything a good mix up, then push the seasoned chips to one side

Add the onion wedges and browned chicken (skin-side up) to the other side of the tray and put the tray in the oven for 12-15 min further or until cooked through (no pink meat!)

Once everything is nearly ready, combine your white wine vinegar with a drizzle of olive oil and a pinch of salt and sugar in a large bowl

Add the chopped lettuce, salad and tomato wedges to the bowl and toss – this is your dressed salad

Combine your mayo and gravy in a small bowl – this is your gravynaise