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Lemon chicken with rosemary potatoes recipe
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45 ratings
Everyone will enjoy this easy traybake that uses breaded chicken steaks roasted alongside lemony 'n' herby potatoes and served with stir-fried cabbage - winner dinner! See method
Ingredients
- 550g baby potatoes, halved lengthways
- 2 tbsp olive oil
- 10g fresh rosemary, ½ leaves picked and chopped, ½ to garnish
- 4 garlic cloves, 3 bashed (skin on), 1 peeled and crushed
- 4 frozen breaded chicken steaks
- 1 lemon, zested and quartered
- ¾ sweetheart cabbage, thickly sliced
1 of your 5-a-day; low in saturated fat
Each serving contains
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Energy
1845kj
440kcal
22%
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Fat
21g
29%
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Saturates
3g
16%
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Sugars
9g
10%
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Salt
1g
17%
of the reference intake
Carbohydrate 45.4g
Protein 15g
Fibre 7.6g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the potatoes with 1 tbsp oil, the rosemary, bashed garlic and some seasoning in a large, shallow roasting tin; roast for 10 mins. Add the chicken steaks and lemon wedges and cook for 20-25 mins until the chicken is crisp and cooked through, and the potatoes are tender.
- When the chicken has 5 mins left, heat the remaining oil in a frying pan over a medium-high heat and stir-fry the cabbage for 3-4 mins until tender and the edges are lightly golden. Stir in the lemon zest and crushed garlic, then fry for 1-2 mins more until fragrant; season.
- Squeeze the roasted lemon over the chicken and potatoes and serve with the greens and black pepper.
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