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    Warm chicken, new potato and red pepper salad

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    Warm chicken, new potato and red pepper salad

    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes

    Serves: 2


    350g baby new potatoes, quartered
    2 tbsp essential Waitrose olive oil
    ½ lemon, zest and juice
    1 tsp dried oregano
    2 essential Waitrose skin-on British chicken breasts
    100g roasted red peppers from a jar, cut into thick strips
    1 tsp essential Waitrose dijon mustard
    1 small garlic clove, crushed
    50g bag wild rocket salad*

    * selected stores


    1. Preheat the oven to 200˚C, gas mark 6. Put the potatoes in a roasting tin, coat in ½ tbsp olive oil, season and roast for 10 minutes. Meanwhile, mix the lemon zest, oregano and a good pinch of salt in a bowl. Remove the skin from the chicken breasts and pat dry with kitchen paper; set aside. Coat the chicken breasts in most of the oregano mixture. Toss the peppers with the potatoes, then sit the chicken on top. Drizzle with ½ tbsp oil and roast for 20-25 minutes, or until cooked through.

    2. Meanwhile, stretch the chicken skin flat on a parchment-lined baking sheet and scatter with the remaining oregano mixture. Cover with another sheet of baking parchment, then put another baking sheet on top. Cook for 20-30 minutes, until crisp, then roughly chop.

    3. Slice the chicken and put in a large bowl with the mustard, garlic, lemon juice and remaining 1 tbsp oil. Fold in the vegetables, then the rocket and chicken skin, and serve.

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    This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue


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