Recipe

Herbed Chicken & Rosemary Potatoes

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Herbed Chicken & Rosemary Potatoes

Boneless, skinless chicken breasts rolled in oregano and paprika, seared and then grilled with bacon, cherry tomatoes, butter, lemon and fresh rosemary. Served with potatoes that are par-boiled and then gently crushed and sautéed in olive oil, garlic, bay leaves and fresh rosemary.




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 2 rashers x bacon
  • 2 x potatoes - peel and quarter
  • 100g x cherry tomatoes
  • 3 cloves x garlic - crush and peel
  • 1 x lemon - quarter
  • 2 branches x fresh rosemary - strip leaves off branches
  • 2 x bay leaves
  • 1/4 tsp x paprika
  • 1/2 tsp x dried oregano
  • 100g x peas
  • butter , olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 4 rashers x bacon
  • 4 x potatoes - peel and quarter
  • 200g x cherry tomatoes
  • 6 cloves x garlic - crush and peel
  • 1 x lemon - quarter
  • 2 branches x fresh rosemary - strip leaves off branches
  • 3 x bay leaves
  • 1/2 tsp x paprika
  • 1 tsp x dried oregano
  • 200g x peas
  • butter , olive oil, salt & pepper (from your pantry)

Method

Step 1

Bring a large saucepan of lightly salted water to the boil. Add the quartered potatoes and cook for around 12-15 minutes (with the lid on) until done - knife should slide in easily. Once cooked, drain. Put a frying pan on medium to high heat. Add a few glugs of olive oil, half the rosemary, bay leaves and garlic. Add the potatoes and sprinkle with salt and pepper. Toss every now and again until slightly browned.

Step 2

Mix the oregano, paprika, salt and pepper in a large flat bowl. Roll the chicken breasts in the spices. Put a frying pan on medium to high heat and add a few glugs of olive oil and a pat of butter. Add the chicken to the hot pan and pan fry for 4-5 minutes on each side (total 10 minutes) – turning only once - until nicely browned.

Step 3

Put the oven on grill. Place the tomatoes and quartered lemon in a roasting pan or large casserole dish. Add the chicken and lay a rasher of bacon on each one. Sprinkle the rest of the rosemary leaves on top. Grill for about 15 minutes.

Step 4

Bring a small saucepan of lightly salted water to the boil. Add the peas and cook for a few minutes. Drain, add a pat of butter to melt over the peas and keep warm.

Step 5

To serve: place a chicken breast and bacon rasher on each plate, along with a serving of potatoes and peas.



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