Pan-fried chicken with chilli butter and potato wedges with lemon pepper

Pan-fried chicken Combine butter, chilli and tomatoes in small bowl. Place mixture on piece of plastic wrap, shape into a rectangular block, wrap tightly; place in refrigerator until firm.

Meanwhile, cook chicken in heated oiled large frying pan until browned both sides and cooked through. Serve chicken with butter slices, and roasted potato wedges.

Wedges Preheat oven to 220C/200C (fan forced).

Lightly oil 2 oven trays.

Scrub potatoes; cut into wedges. Toss wedges and oil in a large bowl. Place wedges, in single layer, on oven trays; roast uncovered, turning occasionally, about 40 minutes or until crisp and cooked through.

Meanwhile, grate rind from lemon (you need 3 teaspoons). Juice lemon (you need 1 tablespoon). Combine rind, juice and pepper in small bowl.

Sprinkle lemon pepper all over wedges.