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Juicy baked chicken with peppers & artichokes
A wonderfully simple self-saucing chicken dinner – adding the liquid towards the end of cooking results in a deliciously rich sauce to dunk the potatoes in
Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins
1 bunch Essential Salad Onions, trimmed and cut into 5cm lengths
2 Essential Mixed Peppers, deseeded and cut into chunks
100g Essential Artichokes In Water (drained weight), sliced
3 tsp Essential Olive Oil
1 tsp hot smoked paprika
1 tsp nigella seeds
380g 2 Essential British Chicken Breast Fillets
100ml dry white wine
200g Essential Charlotte Potatoes, halved or quartered if large
½ 25g pack flat leaf parsley, chopped
Preheat the oven to 200ºC,
gas mark 6. In a large roasting
tin combine the salad onions,
peppers, artichokes, 2 tsp
oil, paprika, nigella seeds and
chicken. Spread into a roughly
even layer, drizzle the chicken
with the remaining 1 tsp oil,
then season everything well.
Roast for 25-30 minutes,
stirring halfway through,
until everything is turning
golden and the chicken is
thoroughly cooked, the juices
run clear and there is no pink
meat. Remove the chicken
and keep warm under a tent
of foil. Add the wine and
100ml water to the tray,
then return to the oven for
another 10 minutes.
Meanwhile, boil the
potatoes for 15-20 minutes,
or until tender. Drain and
return them to the pan.
Roughly crush the potatoes
and stir in the parsley, then
serve topped with the
chicken, in thick slices, with
the vegetables and pan juices.
Cook’s tip
If you don’t want to drink it, any leftover wine can be frozen and used for another recipe. Try freezing it in ice-cube trays for easy-to-use portions , straight from frozen.
