Chicken in Lemon-Garlic Butter
with Greek Style Roast Potatoes, Oven-Baked Tomatoes and Green Beans
- Milk
Try something new with our Chicken in Lemon-Garlic Butter. Inspired by Greek and Cypriot dishes, this recipe brings brightness with lemon, alongside herbs, crumbly white cheese and slow-roasted tomatoes.
Ingredients
2 unit(s)
British Chicken Breasts
80 grams
Green Beans
125 grams
Baby Plum Tomatoes
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
20 grams
Butter
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the butter (see pantry for amount) from the fridge to allow to come up to room temperature
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Trim the green beans. Halve the baby plum tomatoes.
Chop the potatoes into 1cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast the potatoes on the middle shelf until golden, 18-20 mins. Turn halfway through.
Pop the tomatoes onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. Roast on the bottom shelf until softened, 15-20 mins.
In the meantime, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel straight on the oven rack until soft, 10-12 mins.
While the chicken rests, return the (now empty) frying pan to high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
Meanwhile, zest and cut the lemon into wedges. Once your garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the softened butter to a small bowl with the roasted garlic and half the lemon zest. Season with salt and pepper, then mix well.
When the roasted potatoes are ready, remove them from the oven. Crumble over the Greek style salad cheese and sprinkle with the remaining lemon zest.
Add the tomatoes and any juices to the beans and gently stir together.
Share your chicken between your serving plates. Spread the lemon garlic butter over the chicken.
Serve with your roasted potatoes, green beans and tomatoes alongside.
Squeeze over some lemon juice and serve any remaining wedges on the side.
