Scandi Style Baked Chicken and Dill Garlic Butter
with Caper Crispy Potatoes and Dill Cucumber Pickle Salad
- Sulphites
Salmon is a delicate and flavoursome fish, perfect for pairing with butter sauce such as the one in this recipe that's flavoured with garlic and dill. A popular pairing in Scandinavian cuisine, we're serving this salmon and dill sauce with roasted caper potatoes and a pickled salad.
Ingredients
500 grams
Salad Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Baby Cucumber
1 bunch(es)
Dill
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
British Chicken Breasts
15 grams
Capers**
50 grams
Baby Leaf Mix
Not included in your delivery
20 grams
Butter
1 tsp
Sugar for the Pickle
1 tbsp
Honey
2 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove your butter (see pantry for amount) and allow to come up to room temperature.
Halve the potatoes widthways (halve any large ones again). Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Trim the cucumber, then halve lengthways. Thinly slice widthways. Roughly chop the dill (stalks and all).
Put the potatoes onto a baking tray. Drizzle with oil and season. Toss to coat. Spread out in a single layer, cut-side down. Pop the garlic parcel on the same tray.
When the oven is hot, roast the potatoes and garlic on the top shelf, 20 mins. Remove the garlic after 10 mins and set aside.
When the potatoes have cooked for 10 mins, add the chicken breasts to the other side of the tray. Drizzle with oil and season. Return to the top shelf. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When the potatoes have cooked for 20 mins, remove from the oven. Use the bottom of a bowl to lightly crush each potato half.
Drizzle the smashed potatoes with more oil and return to the middle shelf until crispy and golden, 15-20 mins.
While the potatoes cook, in a medium bowl, combine the cider vinegar and sugar for pickling (see pantry for amount).
Season with salt and pepper, then add the cucumber and half the dill.
Mix together well, then set aside to pickle.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. In a small bowl, add the roasted garlic, butter and remaining dill.
Season with salt and pepper, then mash together using a fork.
Once everything's cooked, add the capers to the potatoes and mix.
Share the chicken between your plates and top with the dill garlic butter.
Serve the potatoes and cucumber pickle alongside. Add a drizzle of oil to the leftover pickling liquid and mix to make a dressing.
Share the leaves between your plates and drizzle over the dressing. Add a dollop of mayo (see pantry for amount) for the potatoes.
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