POTATO, TOMATO AND CHICKEN BAKE WITH GARLIC MAYONNAISE
Czas gotowania:50 MIN
Heat the oven to Gas Mark 6, 200°C (400°F).
Wash the unpeeled potatoes well and cut into small pieces.
Cut the chicken breasts into pieces. Cut the cherry tomatoes in half.
Peel the garlic and cut into slices.
Place the potatoes on a baking tray lined with baking paper together with the pieces of chicken, cherry tomatoes, garlic and the whole mini peppers. Season with salt and pepper.
Mix the olive oil with the tapenade of sun-dried tomatoes. Add to the potatoes and chicken, mixing so that the tapenade coats well.
Put the potatoes and chicken scattered on the baking tray.
If desired, add some extra spicy herbs.
Place in the oven.
Bake for 25 to 30 minutes or until everything is golden brown.
Mix the mayonnaise, yoghurt, clove of garlic and lemon juice to a smooth dressing with a hand blender. Season with salt and pepper and place in the fridge until ready to use.
Wash the mixed lettuce and spin dry.
Garnish the dish with chopped parsley and serve with some nice fresh lettuce and the yoghurt dressing.
