Ingredients
- 1 tablespoon olive oil
- 1 large lemon, juiced
- 3 large garlic cloves, crushed
- 1 teaspoon honey
- Cracked black pepper, to season
- 4 (about 125 g each) skinless chicken breast fillets, trimmed off fat
- 4 desiree potatoes, unpeeled
- 2 tablespoons flat leaf parsley, roughly chopped
- Salad leaves or steamed vegetables, to serve
Method
Step 1
Combine the oil, lemon juice, garlic and honey in a bowl. Season with pepper and whisk to combine. Place the chicken on a large plate. Pour over half the lemon mixture and turn to coat. Cover and place in the fridge for 10 minutes.
Step 2
Pierce potatoes with a fork four times. Microwave for five minutes on high/100%, they will still be firm. Remove from the microwave and wrap together in foil. Set aside for 10 minutes.
Step 3
Preheat oven 220 °C (200 °C fan-forced). Cut potatoes into chunks and place into large roasting pan lines with baking paper. Drizzle with the remaining lemon mixture. Roast for 20 minutes.
Step 4
Meanwhile, heat a large non-stick frying pan over high heat until hot. Add two chicken fillets and cook for 2 minutes each side until golden. Repeat with remaining chicken.
Step 5
Place chicken into the roasting pan with potatoes and roast together further 5-8 minutes, turning the potatoes occasionally until chicken is cooked through and potatoes golden and crisp.
Step 6
Sprinkle over the parsley and serve with salad or vegetables.
