Double Crispy Chicken and Herby Jersey Royal Potato Salad
with Lemon Dressed Garden Salad
- Egg
- Mustard
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Add a fresh flavour to your plates with spring's Jersey Royal potatoes. One of Jersey's biggest crops, Jersey Royal potatoes are mostly grown to 'new potato' size, with tender insides and thin, delicate skin. With a sweet flavour, they're often enjoyed simply boiled and seasoned.
Ingredients
400 grams
Jersey Royal Potatoes
4 unit(s)
Skin-On British Chicken Breasts
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 bunch(es)
Mint
1 unit(s)
Lemon
1 unit(s)
Intense™ Tomato
50 grams
Aioli
(Contains: Egg, Mustard)
50 grams
Baby Leaf Mix
25 grams
Red Pepper Chilli Jelly
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil on high heat.
Halve the Jersey Royal potatoes (no need to peel). Quarter any larger ones.
When boiling, add the potatoes to the water and cook until tender, 15-20 mins. Once cooked, drain in a colander and set aside to cool for 5 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. 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.
Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once browned, transfer the chicken to a baking tray, drizzle over some oil, sprinkle over the Mediterannean style seasoning and turn to coat the chicken.
Place the chicken skin-side up and roast on the top shelf of your oven until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
Cut the lemon into wedges. Cut the Intense™ tomato into 2cm chunks.
In a medium bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then add the tomato chunks to the dressing. Set aside for now.
Once the potatoes have cooled, add the Jersey Royal potatoes, aioli, chopped mint, a good squeeze of lemon juice, salt and pepper to a large bowl and toss together.
Add the baby leaves to the bowl of tomato and toss together.
Cut the chicken widthways into 2cm thick slices.
Share the chicken between your plates and drizzle over the red pepper chilli jelly.
Serve the Jersey Royal potato salad and the lemon dressed tomato salad alongside.
