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Lemon, Garlic and Parsley Chicken with Baby New Potatoes

  • Timer Prep 10 min
    Cook 50 min
  • Chart 485.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Halve the charlotte potatoes. Roughly chop the leeks. Diagonally score the skinless chicken breasts.

Method

  1. 1 Heat the oven to 200°C/400°f/ gas 6 (180°C for fan ovens).
  2. 2 Put the potatoes on a baking tray, drizzle with 1 tbsp olive oil and roast in the oven for 20 minutes.
  3. 3 Meanwhile, mix the leek, baby carrots and chicken breasts in a bowl with the lemon tray bake sauce. Drizzle over the remaining olive oil.
  4. 4 Spread the mixture over the top of the potatoes, cover with foil and cook for 20 minutes.
  5. 5 Remove the foil and return to the oven for a further 5-10 minutes until the chicken breasts are cooked through.
  6. 6 Serve straight away with steamed runner beans.
  • Average per serving
  • Calories 485.0kCal
  • Fat19.3g
  • Saturated2.1g
  • Salt1.6g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg