Crispy- Skinned Chicken Breast

Name: Crispy- Skinned Chicken Breast with Roasted Veggie Salad and Lemon Caper Salsa Verde
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 125 Radishes; 15 Capers**; 60 Baby Corn; 2 Skin-On British Chicken Breasts; 1 Flat Leaf Parsley; 1 Lemon; 450 Potatoes; 2 Olive Oil for the Salsa

with Roasted Veggie Salad and Lemon Caper Salsa Verde

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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.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

125

Radishes

Capers**

Baby Corn

Skin-On British Chicken Breasts

Flat Leaf Parsley

Lemon

450

Potatoes

Not included in your delivery

Olive Oil for the Salsa

Nutritional information

Energy (kcal)542 kcal

Energy (kJ)2268 kJ

Fat22 g

of which saturates5 g

Carbohydrate49 g

of which sugars6 g

Protein39 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Plate

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!