Save to your scrapbook

    Lemon Chicken Parcels with Sweet Potato

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Lemon Chicken Parcels with Sweet Potato

    Enjoy the wonderful flavour of lemon chicken parcels baked with sweet potatoes, rosemary and garlic, in this low fat supper.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 4 Waitrose Fresh Free Range Chicken Breast Fillets
    • 2 sweet potatoes (about 500g), peeled and cut into 2.5cm pieces
    • Juice of ½ unwaxed lemon, plus 1 unwaxed lemon, sliced into 8 thin rounds
    • 8 cloves garlic
    • ½ x 15g pack fresh rosemary, roughly chopped


    1. Preheat the oven to 200°C, gas mark 6. Cut 4 pieces of baking parchment about 4 times the size of each chicken breast, and fold each piece in half.
    2. Place a chicken breast in the middle of each sheet. Divide the sweet potato and the lemon juice equally between each parcel. Add 2 garlic cloves and sprinkle with the rosemary. Season with freshly ground black pepper.
    3. Place 2 slices of lemon on top of each chicken breast then fold the parchment over to make a parcel, tucking the edges under to ensure no steam will escape. Place on a baking sheet.
    4. Cook the parcels in the oven for 30 minutes, or until the potatoes are tender and the chicken is cooked through. Serve with baby leaf greens or curly kale.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Try cooking the chicken with a different combination of ingredients such as sliced mushrooms, white wine and thyme.


    Average user rating

    4 stars