ROAST CHICKEN BREAST WITH LEMONY BOMBAY POTATOES
Adapted from a Jamie Oliver recipe, this is full of flavour, and very easy to do.Syns: 1 per portion
Provided by Pip Payne
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Peel the potatoes, cut them into 2.5cm/1 inch cubes and put them into a pan of cold, salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
- Put the turmeric into a bowl and add the zest of both lemons, a teaspoon of ground cumin, the chopped fresh coriander, a roughly chopped red pepper, and a 5cm piece of fresh ginger, peeled and finely sliced into matchsticks.
- Cut 6 slices from one lemon and set aside. Squeeze the juice from the other lemon into the bowl. Shake the potatoes up in the colander and add them to the bowl with the chicken breasts, skin left on (I left it on for the cooking, but didn't eat it as it would need to be synned). Toss everything around with the 2 teaspoons of olive oil, and season well with sea salt and freshly ground black pepper.
- Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Spray all over with Frylight and cook in the middle of the oven for 25 to 35 minutes.
ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES
Enjoy a lovely roast any day of the week with this quick and easy recipe for one.
Provided by Jamie Oliver
Categories Healthy meals Cook with Jamie Chicken Chicken breast Potato Fruit
Time 55m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and chop the potato into 2.5cm cubes. Cook in boiling salted water for 6 minutes, then drain well and steam dry.
- Add the turmeric and cumin to a bowl, then grate in half the lemon zest. Pick, roughly chop and add the coriander leaves.
- Deseed and roughly chop the pepper and peel and matchstick the ginger, then add to the bowl.
- Cut 2 slices of lemon and set aside. Squeeze a little juice from the remainder of the lemon into the bowl.
- Shake the potatoes up in the colander and add them to the bowl, along with the chicken. Drizzle with oil and season with sea salt and black pepper, then toss everything around to coat.
- Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 10cm x 15cm) and spread out into a single layer. Top with the lemon slices, then drape over the chicken.
- Drizzle with oil, then cook in the middle of the oven for 25 minutes, or until golden and cooked through.
Nutrition Facts : Calories 349 calories, Fat 8.7 g fat, SaturatedFat 1.6 g saturated fat, Protein 33.6 g protein, Carbohydrate 37.4 g carbohydrate, Sugar 5.5 g sugar, Sodium 0.7 g salt, Fiber 3.3 g fibre
ROASTED CHICKEN WITH LEMONY BOMBAY POTATOES
Think of this as a cheat's midweek roast dinner that ticks all the boxes: it's easy to rattle out, it's packed with incredible flavours, and it's good for you, too. The crispy potatoes and sweet roasted pepper work like dynamite with the warming spices and succulent chicken. Plus, the chicken is packed with lean protein, which will help keep you feeling full and also help to repair muscle, so it's a big thumbs up. So, there you have it - really simple (and mega satisfying!) hands-off cooking with impressive, super-comforting results.
Provided by Jamie Oliver
Categories Cook with Jamie Chicken Potato
Time 45m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and chop the potatoes into 2.5cm cubes. Put in a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
- Spoon the turmeric into a large bowl, then finely grate in the lemon zest. Pick and roughly chop the coriander leaves, then add to the bowl. Trim, deseed, roughly chop and add one quarter of the red pepper (save the rest for another day). Peel and finely slice the ginger into matchsticks, then add to the bowl.
- Cut three slices off the lemon and set aside. Squeeze the juice from the remaining lemon into the bowl. Shake the potatoes around in the colander, then add to the bowl along with the chicken breast.
- Toss everything with oil and season with sea salt and black pepper, then toss everything around again to coat.
- Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 15cm x 20cm) and spread out into a single layer. Top with the lemon slices, then drape over the chicken.
- Drizzle with oil, then cook in the middle of the oven for 25 to 35 minutes, or until golden and cooked through.
Nutrition Facts : Calories 476 calories, Fat 14.6 g fat, SaturatedFat 2.6 g saturated fat, Protein 53.5 g protein, Carbohydrate 35.5 g carbohydrate, Sugar 7.1 g sugar, Sodium 1.56 g salt, Fiber 2.8 g fibre
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
LEMONY ROASTED CHICKEN AND POTATOES
This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. -Sherri Melotik Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes., Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches., Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.
Nutrition Facts : Calories 589 calories, Fat 31g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 898mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 5g fiber), Protein 42g protein.
ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES
Make and share this Roasted Chicken Breast With Lemony Bombay Potatoes recipe from Food.com.
Provided by MarraMamba
Categories Chicken Breast
Time 55m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Peel a large potato, cut them into 1-inch dice and put them into a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
- Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh cilantro, a quarter of a red pepper, roughly chopped and a 1-inch piece of fresh ginger, peeled and finely sliced into matchsticks.
- Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl.
- Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper.
- Remove the chicken, put the potatoes into the pan in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.
Nutrition Facts : Calories 350.8, Fat 14.4, SaturatedFat 4, Cholesterol 92.8, Sodium 107.4, Carbohydrate 28.8, Fiber 8.2, Sugar 2, Protein 33.9
CHICKEN BREAST WITH ROASTED POTATOES
The chicken is dry rubbed with chiptole pepper, chili powder, paprika, garlic and rosemary. Baked with Ruby Gold Potatoes. You can add baby carrots and onions as well.
Provided by Rita1652
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Blend all the ingredients for spice mixture.
- Rub chicken with spice mixture.
- Let chicken marinade in refrigerator for 6 hours.
- On the stove top heat oil in a large oven safe pan.
- Brown chicken on all sides add potatoes toss to distribute evenly through out pan.
- Place in 350° oven till meat registers 185°.
- About 30 minutes.
- If potatoes are not done remove chicken and place potatoes back in oven.
- This is when I would raise the temperature of the oven to 425° to get them crispy!
Nutrition Facts : Calories 358, Fat 13.8, SaturatedFat 3.5, Cholesterol 69.6, Sodium 664.3, Carbohydrate 32, Fiber 4.3, Sugar 2.6, Protein 26.4
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
GREEK LEMON CHICKEN AND POTATOES
I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
- Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
- Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
- Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
- Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g
More about "roasted chicken breast with lemony bombay potatoes food"
ONE-PAN LEMON CHICKEN AND POTATOES - AVERIE COOKS
From averiecooks.com
JAMIE OLIVER’S ROASTED CHICKEN BREAST WITH LEMONY …
From just4one.com
ONE-PAN LEMON ROASTED CHICKEN AND …
From littlebroken.com
3 WAYS TO ROAST CHICKEN BREAST IN THE OVEN
From wikihow.com
LEMON PEPPER CHICKEN - CHEF SAVVY
From chefsavvy.com
35 ROAST CHICKEN RECIPES THAT COME OUT PERFECT EVERY TIME
From tasteofhome.com
ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES
From today.com
ROAST CHICKEN - THE PIONEER WOMAN
From thepioneerwoman.com
BAKED HONEY LEMON CHICKEN AND POTATOES - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
BAKED LEMON CHICKEN AND POTATOES RECIPE - COOKING CLASSY
From cookingclassy.com
ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES RECIPE
From recipes.sparkpeople.com
ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES
From gourmandize.co.uk
CHICKEN BREAST WITH LEMONY BOMBAY POTATOES - YOUTUBE
From youtube.com
EASY CHICKEN POT PIE - BITE
From bitebymichelle.com
BAKED CHICKEN BREASTS - ALLRECIPES
From allrecipes.com
ROAST CHICKEN NIçOISE SALAD - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
ROASTED CHICKEN BREAST WITH LEMONY BOMBAY POTATOES RECIPE - EAT …
From eatyourbooks.com
PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND …
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love