ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES
Enjoy a lovely roast any day of the week with this quick and easy recipe for one.
Provided by Jamie Oliver
Categories Healthy meals Cook with Jamie Chicken Chicken breast Potato Fruit
Time 55m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and chop the potato into 2.5cm cubes. Cook in boiling salted water for 6 minutes, then drain well and steam dry.
- Add the turmeric and cumin to a bowl, then grate in half the lemon zest. Pick, roughly chop and add the coriander leaves.
- Deseed and roughly chop the pepper and peel and matchstick the ginger, then add to the bowl.
- Cut 2 slices of lemon and set aside. Squeeze a little juice from the remainder of the lemon into the bowl.
- Shake the potatoes up in the colander and add them to the bowl, along with the chicken. Drizzle with oil and season with sea salt and black pepper, then toss everything around to coat.
- Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 10cm x 15cm) and spread out into a single layer. Top with the lemon slices, then drape over the chicken.
- Drizzle with oil, then cook in the middle of the oven for 25 minutes, or until golden and cooked through.
Nutrition Facts : Calories 349 calories, Fat 8.7 g fat, SaturatedFat 1.6 g saturated fat, Protein 33.6 g protein, Carbohydrate 37.4 g carbohydrate, Sugar 5.5 g sugar, Sodium 0.7 g salt, Fiber 3.3 g fibre
ROAST CHICKEN BREAST WITH LEMONY BOMBAY POTATOES
Adapted from a Jamie Oliver recipe, this is full of flavour, and very easy to do.Syns: 1 per portion
Provided by Pip Payne
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Peel the potatoes, cut them into 2.5cm/1 inch cubes and put them into a pan of cold, salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
- Put the turmeric into a bowl and add the zest of both lemons, a teaspoon of ground cumin, the chopped fresh coriander, a roughly chopped red pepper, and a 5cm piece of fresh ginger, peeled and finely sliced into matchsticks.
- Cut 6 slices from one lemon and set aside. Squeeze the juice from the other lemon into the bowl. Shake the potatoes up in the colander and add them to the bowl with the chicken breasts, skin left on (I left it on for the cooking, but didn't eat it as it would need to be synned). Toss everything around with the 2 teaspoons of olive oil, and season well with sea salt and freshly ground black pepper.
- Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Spray all over with Frylight and cook in the middle of the oven for 25 to 35 minutes.
ROASTED CHICKEN WITH LEMONY BOMBAY POTATOES
Think of this as a cheat's midweek roast dinner that ticks all the boxes: it's easy to rattle out, it's packed with incredible flavours, and it's good for you, too. The crispy potatoes and sweet roasted pepper work like dynamite with the warming spices and succulent chicken. Plus, the chicken is packed with lean protein, which will help keep you feeling full and also help to repair muscle, so it's a big thumbs up. So, there you have it - really simple (and mega satisfying!) hands-off cooking with impressive, super-comforting results.
Provided by Jamie Oliver
Categories Cook with Jamie Chicken Potato
Time 45m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and chop the potatoes into 2.5cm cubes. Put in a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
- Spoon the turmeric into a large bowl, then finely grate in the lemon zest. Pick and roughly chop the coriander leaves, then add to the bowl. Trim, deseed, roughly chop and add one quarter of the red pepper (save the rest for another day). Peel and finely slice the ginger into matchsticks, then add to the bowl.
- Cut three slices off the lemon and set aside. Squeeze the juice from the remaining lemon into the bowl. Shake the potatoes around in the colander, then add to the bowl along with the chicken breast.
- Toss everything with oil and season with sea salt and black pepper, then toss everything around again to coat.
- Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 15cm x 20cm) and spread out into a single layer. Top with the lemon slices, then drape over the chicken.
- Drizzle with oil, then cook in the middle of the oven for 25 to 35 minutes, or until golden and cooked through.
Nutrition Facts : Calories 476 calories, Fat 14.6 g fat, SaturatedFat 2.6 g saturated fat, Protein 53.5 g protein, Carbohydrate 35.5 g carbohydrate, Sugar 7.1 g sugar, Sodium 1.56 g salt, Fiber 2.8 g fibre
ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES
Make and share this Roasted Chicken Breast With Lemony Bombay Potatoes recipe from Food.com.
Provided by MarraMamba
Categories Chicken Breast
Time 55m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Peel a large potato, cut them into 1-inch dice and put them into a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
- Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh cilantro, a quarter of a red pepper, roughly chopped and a 1-inch piece of fresh ginger, peeled and finely sliced into matchsticks.
- Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl.
- Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper.
- Remove the chicken, put the potatoes into the pan in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.
Nutrition Facts : Calories 350.8, Fat 14.4, SaturatedFat 4, Cholesterol 92.8, Sodium 107.4, Carbohydrate 28.8, Fiber 8.2, Sugar 2, Protein 33.9
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