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£2.27/kgPlease 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.
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.
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.
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
Energy | 2,238kJ/ 534kcals |
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Fat | 21.9g |
Saturated Fat | 3.2g |
Carbohydrates | 39.1g |
Sugars | 12.6g |
Fibre | 4.8g |
Protein | 42g |
Salt | 0.8g |
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