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Roasted chicken with lemony Bombay potatoes
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Total Time:
45 minutes
Quick and flavorful midweek roast chicken with crispy potatoes and sweet peppers. Packed with warming spices and lean protein for a satisfying and comforting meal.
Ingredients:
  • 1 large handful of potatoes
  • 1 heaped teaspoon ground turmeric
  • 1 teaspoon turmeric
  • 1 lemon
  • a few sprigs fresh coriander
  • half red pepper
  • 4cm piece ginger
  • 2 skinless chicken breasts higher-welfare
Instructions:
  • Preheat the oven to 200°C/400°F/gas mark 6. Peel and dice the potatoes into 2.5cm cubes. Boil in salted water, then drain and let steam. In a large bowl, mix turmeric and grated lemon zest. Add chopped coriander, a quarter of the red pepper, ginger, and lemon juice. Add the potatoes and chicken, coat everything with oil, salt, and pepper. Transfer the potato mixture to a baking dish. Top with lemon slices and chicken. Drizzle with oil and bake for 25-35 minutes until golden and cooked through.

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