Lemon chicken with potato wedges

This recipe is a good alternative to roast chicken, especially if you have visitors, as it looks great and is easy to double up on ingredients for more people.

Lemon chicken with potato wedges

Preparation time 10 minutes
Cooking time 50 minutes
Serves 4

426 Kcal per portion
20.5g Fat per portion of which
6.9g is saturated

Potatoes, 4 medium (about 800g) peeled and cut into wedges
Olive oil, 3 tbsp
Lemons, 2, 1 cut into 6 wedges and the other into 8 thin slices
Garlic 4 cloves, unpeeled
Thyme or oregano sprigs, handful
Chicken breasts 4, skin left on
Salt and freshly ground black pepper
Nutmeg, freshly grated
Parma ham, 4 slices
Chicken stock 150ml (¼ pint)
Crème fraiche 4 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Put a large baking tray in the oven to heat up. Add the potato wedges to a pan of boiling salted water and simmer for 5 minutes. Drain the potatoes well, dry for a few seconds in the pan.

2 Put 2 tablespoons of oil on the hot baking sheet, add the potatoes and toss in the oil. Gently squeeze each lemon wedge over the potatoes and add them the baking tray, along with the garlic cloves and herb sprigs. Roast near the bottom of the oven for about 50 minutes, turning them after about 25 minutes and then once again to crisp and brown all over.

3 Meanwhile, put the chicken breasts in a roasting tin, rub the skin with the lemon ends then season well with salt, pepper and nutmeg. Arrange a slice of ham on each piece of meat, ruching it to look attractive, then put 2 lemon slices on top. Drizzle with 1 tablespoon of oil. Put the chicken above the potato wedges in the oven and cook for 20 minutes, then pour the stock into the tin and cook another 20 minutes.

4 Transfer the chicken to a hot platter. Pour the roasting tin juices into a small pan, bring to the boil and reduce to about 90ml (3fl oz) then whisk in the crème fraiche to make a thin creamy sauce. Spoon some sauce onto 4 hot dinner plates and place a chicken breast on top. Serve with the lemon flavoured chips, garlic cloves  and some green vegetables.

Cook’s tips
If you want less fat in this recipe, take the skin off the chicken and  don’t add the crème fraiche to the sauce – it still takes good.

Variations
The recipe works well with chicken leg portions too – cook them for 50 minutes.

Recipe taken from Year Round Dairy Cookbook. Available for just £2.99!

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