Lemon and garlic roast chicken
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Lemon and garlic roast chicken

25 - 30 minutes (15 minutes)
Serves 4
  • 1 tablespoon olive oil
  • 1 large lemon, juiced
  • 3 large garlic cloves, crushed
  • 1 teaspoon honey
  • Cracked black pepper, to season
  • 4 (about 125g each) skinless chicken breast fillets, trimmed of fat
  • 4 desiree potatoes, unpeeled
  • 2 tablespoons flat leaf parsley, roughly chopped
  • Salad leaves or steamed vegetables, to serve
  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.
  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.
  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.
  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.
  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.
  6. Sprinkle over the parsley and serve with salad or vegetables.

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