- 4 chicken breasts
- 5 potatoes (approx), washed and cut into wedges
- 1 teasp. paprika
- Sea salt, olive oil
- Sprigs of rosemary
- Juice of one lemon
- Seasonal vegetables i.e. broccoli, courgettes and red pepper – chopped finely
Bookmark Recipe
Grilled Chicken with Potato Wedges and Stir-fry Vegetables
4 people
45 min
Ingredients
Main
- 4 chicken breasts
- 5 potatoes (approx), washed and cut into wedges
- 1 teasp. paprika
- Sea salt, olive oil
- Sprigs of rosemary
- Juice of one lemon
- Seasonal vegetables i.e. broccoli, courgettes and red pepper – chopped finely
Method
Copy TextSet the oven at Gas Mark 6 200C (400F).
Place the potato wedges in a bowl. Season with the paprika, sea salt and olive oil. Mix well to give the potatoes an even coating.
Place on a baking sheet with a few sprigs of rosemary and bake for 45 minutes.
While they are cooking, prepare the chicken. Heat a heavy pan/grill pan. Season the chicken breasts and drizzles with olive oil and lemon juice.
Place on the hot pan and brown well on both sides, reduce the heat and continue to cook for 15-20 minutes approx, until fully cooked.
For the last 5 minutes heat a large pan or wok. Add some oil and stir fry the vegetables for 2-3 minutes.
The Quality Mark & You
Learn moreMethod
Copy TextSet the oven at Gas Mark 6 200C (400F).
Place the potato wedges in a bowl. Season with the paprika, sea salt and olive oil. Mix well to give the potatoes an even coating.
Place on a baking sheet with a few sprigs of rosemary and bake for 45 minutes.
While they are cooking, prepare the chicken. Heat a heavy pan/grill pan. Season the chicken breasts and drizzles with olive oil and lemon juice.
Place on the hot pan and brown well on both sides, reduce the heat and continue to cook for 15-20 minutes approx, until fully cooked.
For the last 5 minutes heat a large pan or wok. Add some oil and stir fry the vegetables for 2-3 minutes.
Serving Suggestions
Serve the chicken with potatoes and vegetables, drizzle with a little more olive oil and lemon if you wish.
