Herby Lemon Chicken and Potatoes

Nutrition per serve

Ingredients

• 600g chat potatoes
• 80g radish
• 1pcs lemon
• 300g green beans
• 2pcs chicken breast fillet
• 2clov garlic
• 20g Tuscan seasoning
• 100g horseradish dressing
• 30ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Halve the unpeeled potatoes, quartering any large ones. Halve the radish and lemon. Trim the beans. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Roast vegetables
   Put the potato, radish, lemon and unpeeled garlic on a lined tray. Scatter with half the Tuscan seasoning, drizzle with 1 tbs olive oil and toss to coat. Roast on the upper oven shelf for 25-30 mins until golden and tender.
3. Step 3 — Roast chicken and beans
   Meanwhile, put the chicken and beans on the remaining lined tray. Scatter with the remaining Tuscan seasoning, drizzle with 1 tbs olive oil and turn to coat. Season the chicken with salt and pepper. Roast on the lower shelf for 15-17 mins until the chicken is cooked through and the beans are tender. Rest the chicken for 5 mins.
4. Step 4 — Make dressing
   Allow the lemon to cool slightly, then squeeze 2 tsp lemon juice. Squeeze the garlic from the skins into a bowl and mash with a fork. Add the lemon juice and horseradish dressing, season with salt and pepper and stir to combine.
5. Step 5 — Serve up
   Divide the chicken and veggies among plates. Drizzle with the dressing and squeeze over the remaining lemon, if desired. Enjoy!
6. Step 6 — Make it herby
   If you have some on hand, scatter over some chopped dill or parsley leaves for a burst of freshness.

Allergens

Sulfit, Eier