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Saffron chicken with lemon & olives
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1 pack essential Waitrose 2 British chicken boneless breasts
4 garlic cloves, bashed in their skins
100g Waitrose Buttery & Crisp Nocellara Olives
375g pack Waitrose seasoned Charlotte potatoes, butter picked out and reserved
4 thin slices from 1 unwaxed lemon, plus a wedge to squeeze
Good pinch Cooks’ Ingredients saffron
125ml chicken stock, hot
Mayonnaise to serve, optional
1. Preheat the oven to 220°C, gas mark 7. Put the chicken, garlic, olives and potatoes into a medium ceramic baking dish and tuck in the lemon slices. Dot the butter over the chicken and potatoes, season, then roast for 20 minutes.
2. Steep the saffron in 2 tbsp of just-boiled water for 10 minutes. Pour the hot stock onto the potatoes, and spoon the saffron liquor over the whole dish. Roast for 20 minutes more until the chicken is cooked through.
3. Squeeze the lemon wedge over the dish and then loosely cover, allowing the chicken to rest for 5 minutes. Serve with a dollop of mayonnaise, letting it melt into the juices on your plate.
Typical values per serving:
excluding optional mayonnaise
This recipe was first published in June 2018.