Waitrose and Partners
Warm chicken, new potato and red pepper salad

Warm chicken, new potato and red pepper salad

A quick and easy recipe for an ideal mid-week dinner. Warm flavours and perfect all year round.

4 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins

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  • 350g baby new potatoes, quartered
  • 2 tbsp Essential 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 of wild rocket salad


  1. Preheat the oven to 200 degrees 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.


Typical values per serving when made using specific products in recipe


2,238kJ/ 534kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating