If you have time, brown the chicken breasts in a pan before roasting, for extra flavour.
Ingredients
- 400g baby new potatoes
- 1 tbsp olive oil
- A handful of fresh flatleaf parsley
- A good few sprigs of fresh thyme
- The separated cloves of 1 garlic bulb
- 4 chicken breasts
- A sliced lemon
- A little more olive oil
- 100ml white wine
- 100ml chicken stock
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Halve 400g baby new potatoes and place in a roasting tin. Toss with 1 tbsp olive oil and season well. Finely chop a handful of fresh flatleaf parsley and toss with the potatoes along with the leaves from a good few sprigs of fresh thyme and the separated cloves of 1 garlic bulb. Season 4 chicken breasts and place on top of the potatoes along with a sliced lemon. Drizzle over a little more olive oil, 100ml white wine and 100ml chicken stock, then roast for 30 minutes or until the potatoes are tender and the chicken is cooked. Serve with a green salad.
Nutritional info
Per serving: 311kcals, 7.8g fat (1.4g saturated), 39.5g protein, 17g carbs, 2.1g sugar, 0.4g salt