Onion-Stuffed Chicken with Homemade Chips

Peel all of the potatoes and cut them into wedges. Put in a pan on the stove with boiling water, and simmer for ten minutes.

Once tender, drain and toss with the oil (yes, you’re going to need a lot) and seasoning. Roast at 180ºC (360ºF) for fifty minutes. Flip the wedges every so often.

If the chips aren’t crispy enough for your taste after fifty minutes, turn the heat up to 200ºC (390ºF) or 220ºC (430ºF) and cook for five to fifteen minutes, checking regularly to make sure they don’t burn.

In the meantime, cut a large pocket into the thicker side of each chicken breast, and stuff each with one tablespoon of the onion relish.

Pull each bacon rasher under the back of a knife to stretch it, and then wrap two rashers around each chicken breast. Season each with salt, pepper, and half a teaspoon of mixed herbs.

Douse with the tablespoon of oil and roast with the chips at 180ºC (360ºF) for twenty minutes. It is a good idea to put the chicken in once the chips have been cooking for thirty minutes, or forty minutes if you know that you are a fan of crispy chips.

Serve with mayonnaise.