Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 medium floury potatoes (e.g. Rooster) (approximately 500g)
  • 4 chicken breasts (approximately 600g)
  • 16 cherry tomatoes, halved
  • 2 garlic cloves, peeled and sliced
  • 5 whole mini peppers
  • 2 tablesp. Rapeseed or olive oil
  • 2 tablesp. tapenade of sun-dried tomatoes
  • A few sprigs of fresh parsley
  • Possibly extra spicy herbs (paprika powder, cayenne powder)
  • 100ml mayonnaise
  • 100ml yogurt
  • 1 garlic clove, peeled and chopped
  • 1 tablesp. lemon juice
  • Salt and freshly ground black pepper
  • Mixed lettuce
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Cooking time: 50 MIN
  1. Heat the oven to Gas Mark 6, 200°C (400°F).
  2. Wash the unpeeled potatoes well and cut into small pieces.
  3. Cut the chicken breasts into pieces.
  4. 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.
  5. Mix the oil with the tapenade of sun-dried tomatoes. Add to the potatoes and chicken, mixing so that the tapenade coats well.
  6. If desired, add some extra spicy herbs.
  7. Place in the oven ad bake for 25 to 30 minutes or until everything is golden brown.
  8. Mix the mayonnaise, yogurt, 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.
  9. Wash the mixed lettuce and spin dry.
  10. Garnish the dish with chopped parsley and serve with some nice fresh lettuce and the yogurt dressing.

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