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Beetroot baked chicken with roast potatoes
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500g Waitrose Duchy Organic Salad Potatoes, halved
2 tbsp oil
1 pack Waitrose Duchy 2 Organic Free Range Chicken Breast Fillets
2 tbsp Waitrose Duchy Organic Beetroot Relish
1 tbsp Waitrose Duchy Organic Balsamic Vinegar
150g Waitrose Duchy Organic Green Beans, trimmed
1 tbsp chopped chives
1. Preheat the oven to 200°C, gas mark 6. Cook the potatoes in boiling water for 10-15 minutes until just tender, drain and then roughly crush, season and stir in 1 tbsp oil.
2. Meanwhile, mix the chicken with the relish, vinegar and remaining oil and place in a small ovenproof dish on a large baking sheet. Bake for 10 minutes. Add the crushed potatoes to the baking sheet next to the chicken and cook for a further 20 minutes until the chicken is cooked through with no pink meat.
3. Cook the beans in boiling water for 3-4 minutes until tender and serve with the chicken and potato crush. Sprinkle with chives.
low in saturated fat
rich in folate
Typical values per serving:
This recipe was first published in September 2016.