Chicken with tarragon and paprika rub

  • Total time: 35 minutes 35 minutes

Serves: 2

Ingredients

2 tsp Cooks’ Ingredients Tarragon & Paprika Rub

2 tbsp olive oil

340g pack essential Waitrose British Chicken Mini Breast Fillets

350g Waitrose Frozen Chunky Potato Wedges

150g cherry tomatoes

Watercress (to serve)

Method

  1. Preheat oven to 220ºC, gas mark 7. In a large shallow dish, make a marinade by blending 2 tsp Cooks’ Ingredients Tarragon & Paprika Rub with 2 tbsp olive oil. Add a 340g pack essential Waitrose British Chicken Mini Breast Fillets and toss to coat evenly with marinade.
  2. Place 350g from a 1kg pack Waitrose Frozen Chunky Potato Wedges on a large baking tray and bake for 30 minutes, turning occasionally. Place 150g cherry tomatoes on a small baking tray and roast for 10 minutes, until softened.
  3. Meanwhile, heat a griddle pan or frying pan until hot and add the chicken. Reduce to a moderate heat and cook the chicken for 10 minutes, turning fillets over occasionally, making sure they are cooked through and there is no pink meat. Serve with watercress.