Beetroot baked chicken with roast potatoes

Name: Beetroot baked chicken with roast potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 500 g 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; 150 g Waitrose Duchy Organic Green Beans, trimmed; 1 tbsp chopped chives

This baked chicken breast is covered in a beetroot relish and balsamic vinega, giving it a distinctive purple colour. It is served with crispy, crusted and roast potatoes and tender beans.

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Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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Ingredients

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

Method

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.
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.
Cook the beans in boiling water for 3-4 minutes until tender and serve with the chicken and potato crush. Sprinkle with chives.