Crispy- Skinned Chicken Breast

Crispy- Skinned Chicken Breast

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!

Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Chicken Breast (skin on)

1 pack(s)

Potatoes

1 pack(s)

Radish

1 pack(s)

Baby Corn

1 pot(s)

capers

1 unit(s)

Lemon

1 bunch(es)

Flat Leaf Parsley

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2268 kJ
Energy (kcal)542 kcal
Fat22.0 g
of which saturates5.0 g
Carbohydrate49 g
of which sugars6.0 g
Protein39 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Plate
Instructionsarrow up iconarrow up icon
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Roast the Veg
Roast the Veg
1

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.

Fry the Chicken
Fry the Chicken
2

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!

Roast all Together
Roast all Together
3

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!

Make the Dressing
Make the Dressing
4

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.

Combine
Combine
5

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.

Serve
Serve
6

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!