Warm chicken, new potato and red pepper salad

Name: Warm chicken, new potato and red pepper salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 350 g 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; 100 g roasted red peppers from a jar, cut into thick strips; 1 tsp essential Waitrose dijon mustard; 1 small garlic clove, crushed; 50 g bag of wild rocket 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

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.

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