*This recipe is gluten-free according to industry standards
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Ingredients
- floury potatoes 2, peeled and cut into 3cm chunks
- spray oil
- smoked paprika 1 tsp
- garlic granules 1 tsp
- skinless chicken breasts 2 small
- unsalted butter 50g
- garlic 2 cloves, crushed
- lemon ½, juiced
- flat-leaf parsley ½ a small bunch, finely chopped
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the potatoes into a bowl and spray a few times with oil, while tossing until completely covered. Season, then tip onto a non-stick baking tray and roast for 40 minutes until beginning to crisp, turning halfway.
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Step 2
Add the smoked paprika and garlic granules to the same bowl with more seasoning, and toss the chicken breasts in. Add to the tray and roast for 20 minutes or until the chicken is cooked through and the potatoes are crisp.
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Step 3
Meanwhile, heat the butter in a small pan with the garlic until fragrant. Remove from the heat and add the lemon juice. Cool, then stir in the parsley.
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Step 4
Spoon the garlicky, herby dressing over the chicken to serve.
Nutritional Information
- Kcals 626
- Fat 27.4g
- Saturates 14.8g
- Carbs 39.6g
- Sugars 3g
- Fibre 6g
- Protein 52.2g
- Salt 0.4g
