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Golden chicken
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Total Time:
15 minutes
Succulent chicken and crispy bacon paired with fresh veggies and creamy potatoes make this quick midweek roast a must-try!
Ingredients:
  • 800 g potatoes
  • 3 onions
  • olive oil
  • 1 organic chicken stock cube
  • ½ a bunch of fresh sage
  • 100 ml single cream
  • 30 g Parmesan cheese
  • 4 x 120 g skinless higher-welfare chicken breasts
  • a few sprigs of fresh rosemary
  • 2 rashers of higher-welfare smoked streaky bacon
  • 200 g baby leeks
  • 200 g baby spinach
  • 200 g frozen peas
Instructions:
  • Prepare the potatoes by cleaning and slicing them thinly in a food processor. Transfer the slices into a pan, cover with boiling water, and put the lid on. Peel and slice the onions using the food processor. Add them to a roasting tray with oil, crumbled stock cube, sage leaves, salt, and pepper. Stir occasionally and add water if needed. Season the chicken with salt, pepper, and rosemary. Flatten the chicken to 1.5cm thickness and cook in a frying pan with oil until golden and cooked through. Drain the potatoes and combine them with the onions in the roasting tray. Pour cream over them, grate Parmesan on top, and place under a high oven grill. Slice the leeks and cook in a pan with oil. Add sliced bacon to the chicken pan and cook together. Mix spinach and peas into the leeks until wilted. Serve the leek mixture with chicken and bacon, alongside the potato gratin.

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