Chicken and Herby Salsa Verde
with Zesty Buttered Potatoes and Spring Root Veg
- Sulphites
- Mustard
If you're looking for flavour, this Chicken and Herby Salsa Verde hits the spot. We're serving it with an easy homemade salsa verde, a classic green sauce made of parsley, garlic and capers to give it a deep green piquancy.
Ingredients
2 unit(s)
Carrot
350 grams
Salad Potatoes
100 grams
Radishes
2 unit(s)
Garlic Clove
½ unit(s)
Lemon
15 grams
Capers**
1 bunch(es)
Flat Leaf Parsley
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
2 unit(s)
British Chicken Breasts
Not included in your delivery
½ tsp
Sugar for the Salsa
1.5 tbsp
Olive Oil for the Salsa
1 tbsp
Honey
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop them onto a large baking tray, drizzle with oil, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins.
Meanwhile, bring a large saucepan of water with ½ tsp salt to the boil on high heat for the potatoes.
Halve the salad potatoes (no need to peel). Trim the radishes, halving any larger ones.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
While the potatoes cook, zest the lemon and cut into wedges.
Finely chop the capers and parsley (stalks and all), then add to a medium bowl.
Add the Dijon mustard, a good squeeze of lemon juice and the sugar and olive oil for the salsa (see pantry for both amounts).
Season with salt and pepper, mix together, then set your salsa verde aside.
Once the carrots have roasted for 10 mins, remove the tray from the oven and add the radishes.
Drizzle the honey (see pantry for amount) over the radishes and carrots, season with salt and pepper, then toss to coat.
Add the garlic parcel to the tray and pop back in the oven for the remaining time, 10-15 mins.
Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
When everything's ready, slice the chicken into 1cm thick slices.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it through the salsa verde.
Once the potatoes are cooked, drain in a colander, pop back into the pan and toss with the lemon zest and butter (see pantry for amount). Season with salt and pepper.
Transfer the sliced chicken to your plates, spooning over the salsa verde. Serve the buttered potatoes and roots alongside, along with any remaining lemon wedges for squeezing over.
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