Crispy- Skinned Chicken Breast
with Roasted Veggie Salad and Lemon Caper Salsa Verde
We love good Chicken with Vegetable Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Radishes
15
Capers
60
Baby Corn
2
Skin-On British Chicken Breasts
1
Flat Leaf Parsley
1
Lemon
450
Potatoes
Not included in your delivery
2
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim, then halve the radishes. Cut the baby corn in half lengthways. Pop both onto a large baking tray, drizzle with oil, season with salt and pepper and set to one side. Chop the potato into 2cm chunks (no need to peel!) and pop onto another large baking tray. Place the potatoes on the top shelf of the oven to roast until golden and crispy, 25-30 mins.
Heat a drizzle of oil in large frying pan on medium-high heat. Season the chicken with a pinch of salt and pepper. Once hot, lay the chicken in the frying pan, skin-side down, and cook until the skin is crispy, 4-5 mins. Turn and cook the flesh side until lightly coloured, 2-3 mins more. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
When you have fried the chicken, put it on the baking tray, skin-side up, with the baby corn and radishes. Roast in on the middle shelf of your oven until the chicken is cooked through and the veggies are tender and lightly charred, about 20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle!
In the meantime, roughly chop the parsley (stalks and all). Zest the lemon and cut into wedges. Pop the capers into a small bowl along with the lemon zest, half the parsley and half the lemon juice. Add the olive oil (see ingredients for amount) along with a pinch of sugar (if you have some), stir well and season with a good pinch of salt and pepper. Set to one side.
Once your chicken is cooked and the veggies nicely coloured, pop the chicken breasts onto a chopping board to rest for 1-2 mins. In a large bowl, mix the roasted potatoes in with the rest of the veggies and stir through the remaining parsley. Thinly slice the chicken widthways.
To serve, divide the roasted veggies between your plates with the chicken slices on top. Spoon the lemon caper dressing all over. Pop the remaining lemon wedges on the side for squeezing over. Enjoy!
