Scandinavian chicken with rosemary and juniper

Scandinavian chicken with rosemary and juniper

A simple supper dish, full of flavour

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 4 Waitrose Fresh British Free Range Chicken Breast Fillets, scored
  • 2 tbsp fresh rosemary, finely chopped
  • 16 Bart Juniper Berries, ground
  • 1 tbsp olive oil
  • 1 tsp cornflour
  • 200ml Waitrose Half Fat Créme Fraîche
  • 200ml hot vegetable or chicken stock
  • Brown basmati and wild rice, to serve
  • salad leaves, to serve


  1. Preheat the oven to 160°C, gas mark 3. Place the chicken in a roasting tin and sprinkle with the rosemary and juniper berries. Season lightly, drizzle over the olive oil and cook for 20 minutes.

  2. When the 20 minutes is almost up, mix together the cornflour and the crème fraîche then carefully stir in the hot stock. Pour the mixture over the chicken breasts then return to the oven for a further 15 minutes, making sure the chicken is cooked through, the juices run clear and there is no pink meat.

  3. Serve with a little brown basmati and wild rice and a simple green salad on the side.


Typical values per serving when made using specific products in recipe


1,979kJ/ 473kcals



Saturated Fat






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Overall rating (4/5)

4 out of 5 stars1 rating