Lemon and bay leaf chicken with new potatoes

From Cookipedia

Lemon and bay leaf chicken with new potatoes
Lemon and bay leaf chicken with new potatoes
Served with a green salad
Servings:Serves 4
Calories per serving:324
Ready in:1 hour 10 minutes
Prep. time:10 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013
Fully cooked
Prepared chicken breasts
Prior to roasting

A complete family meal for £2.90 per serving. [April 2010]


Ingredients

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Mise en place

  • Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]

Method

  1. Spray or lightly grease a roasting tray with a little olive oil, scatter the peppers, new potatoes and onions and garlic and drizzle with olive oil and season.
  2. Toss the contents to mix well and roast for 20 minutes.
  3. Reduce the heat to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
  4. Cut a deep slit in each chicken breast and fill with a bay leaf between two slices of lemon, drizzle with the white wine or stock and return to the oven for 25 to 30 minutes, basting now and then until the chicken is properly cooked.

Serving suggestions

On its own or maybe with a small green salad

Recipe source

  • Based on a Waitrose recipe card - April 2010

Chef's notes

The alert amongst you will notice these are not new potatoes but what was in the kitchen at the time. Cut large potatoes into fairly small even-sized pieces so they cook at the same rate.

If you have free access to fresh bay leaves, use them! Scatter a handful into the vegetable mix at the start. The same for any left over lemon pieces, squeeze the lemon juice over the vegetables and scatter the pieces over the vegetables. They can be discarded at before serving but they add a little more aroma and flavour to the dish.

Not being a white-wine drinker, but having sherry for cooking, if white wine is called for I often mix dry sherry with a little water instead.

See also

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