Recipe: Lemon And Sage Roasted Chicken
Roast chicken is always a comforting favourite! This version is a little more summary and served with a warm pea and potato salad.
- 2 chicken breasts
- 1 lemon
- 1 handful frozen peas, thawed
- 1 drizzle extra virgin olive oil
- 300 g new potatoes
- 1 tbsp fresh black pepper
- 2 tbsp mayonnaise
- 6 fresh sage leaves
- 2 knobs butter
Preheat The Oven
Preheat the oven to 200ºC.
Season & Cook The Chicken
Season the chicken with plenty of salt and fresh cracked pepper.
Heat the butter in an ovenproof frying pan and add the chicken breasts.
Chuck in the sage leaves and zest the lemon over the chicken.
Cook over a medium heat.
Add Lemon Juice & Roast
Squeeze in some lemon juice once the chicken breasts are browned, add a splash of water and place the pan in the oven and roast for 15 minutes.
Make The Potato Salad
Wash the potatoes and cut them into bite-sized pieces.
Boil the potatoes in salted water until soft all the way through, then add the peas to cook for the last minute.
Drain the peas and potatoes and allow to cool for 5 minutes.
Toss in the mayo with a drizzle of olive oil, then season with plenty of salt and pepper.
Finish & Serve
Remove the chicken from the oven and pour the pan juices into the potato salad.
Serve up the warm potato salad with a carved chicken breast!
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