|Sat Fat 13.5g||67%|
Heat the oven to 190c
Lay out two large sheets of baking paper, enough to make a parcel around each chicken.
Lay half the potatoes in each parcel then top each with half the butter and grate a clove of garlic over each one. Season well.
Season the chicken and put on top of each potato layer.
Sprinkle over the lemon zest and remaining garlic then top with the breadcrumbs and paprika.
Sprinkle over the parsley and fold up the parcels.
Cook in the oven for 25 minutes and serve with a fresh green salad or green beans
100g wax potatoes, thinly sliced or quartered Rooster potatoes
2 skinless chicken breasts, cubed
50g salted butter
2 cloves of garlic
1 small bunch of parsley, finely chopped
1tsp smoked paprika
Zest of a lemon
Salt and pepper
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
Aromatic Iranian lamb & potato one pot
Flavoured with traditional cumin and pomegranate, enjoy this aromatic Iranian lamb & potato one pot - perfect for an exciting mid-week meal.