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    Chargrilled Chicken with Spinach and Roast Potatoes

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    Chargrilled Chicken with Spinach and Roast Potatoes

    • Preparation time: 25 minutes
    • Cooking time: 20 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 4 chicken breasts
    • 1 clove garlic, chopped
    • 2 tbsp chopped flat leaf parsley
    • 4 tbsp olive oil
    • Salt and freshly ground black pepper
    • 4 medium potatoes, peeled and cut into 2cm cubes
    • 400g fresh spinach
    • Knob of butter
    • Fresh rosemary leaves, chopped (optional)
    • 1 lemon, quartered, to serve


    1. Preheat the oven to 180C, gas mark 4.
    2. Place a chicken breast between two sheets of clingfilm and beat with a meat mallet or rolling pin, until about 5mm thick. Repeat with the other breasts. Put the chicken in a bowl with the garlic, parsley, 2 tbsp oil and plenty of seasoning. Leave to marinate while you prepare the rest of the dish.
    3. Bring a large pan of water to the boil, blanch the cubed potatoes for 3-4 minutes, then drain. Heat 2 tbsp olive oil in a roasting tin, toss in the cubed potatoes and roast in the oven for 20 minutes, until brown.
    4. Bring another pan of water to the boil and blanch the spinach for a few seconds, or until it wilts. Drain well, then toss with the knob of butter and some seasoning. Keep warm.
    5. Heat a grill or oven-top griddle pan to high. Remove the chicken breasts from the marinade, shaking off excess oil, and grill for 4-5 minutes each side (you may need to do this in batches). Serve straight away with the potatoes, sprinkled with rosemary, if you like, the spinach, and a wedge of lemon.

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