Peal the potatoes, and slice them into chips (like fat fries to Americans).
Leave them to soak in a bowl of salt water - leave them in a cool place if they're being left for a while - or just on the side.
In a small bowl mix half a table spoon of margarine, half a table spoon of creole mix with a small glug of wostershire sauce until you have a paste.
Create a pocket between the meat and the skin of the chicken breasts and put around half the paste (less if you don't like it spicy) in and massage through the skin until it evenly spread. Put the 2 breasts in a clay casserole dish.
In a tin baking tray put the potato's (drained of water) with oil and sprinkle generously with cajun spice mix.
Put both trays in the oven at around 200 degrees (give or take), for around 40 minutes (give or take)
5 minutes before serving boil up the peas, drain and serve with a a nob of margarine, with the chicken and chips - and a big blob of ketchup and mayonnaise.
For kids - don't put spice on the chips and use less of the spice paste in the chicken.