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Griddled chicken with herb dressing
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500g baby new potatoes, halved
2½ tbsp olive oil
2 garlic cloves, bashed
1 lemon, halved
200g essential Waitrose cherry tomatoes
4 essential Waitrose British chicken breasts
½ x 20g pack parsley, chopped
½ x 20g pack mint, chopped
1. Preheat the oven to 220°C, gas mark 7. Put the potatoes in a roasting tray and toss in 1 tbsp olive oil with the garlic. Season, add the lemon halves and roast for 25 minutes, adding the tomatoes after 15 minutes.
2. Meanwhile, heat a griddle pan on a medium to high heat. Brush the chicken breasts with ½ tbsp olive oil, season and griddle on each side for 6-7 minutes until cooked through.
3. Mix the parsley and mint with the remaining olive oil and the juice of the roasted lemon halves. Serve the chicken with the herb dressing, roast potatoes and tomatoes
Typical values per serving:
This recipe was first published in June 2011.