baked chicken with gremolata
How to make baked chicken with gremolata recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
500 g (1 lb) new potatoes, thinly sliced
3 tablespoons olive oil
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
150 g (5 oz) asparagus, trimmed
salt and pepper
Gremolata
1 garlic clove, finely chopped
finely grated rind of 1 lemon
large handful of chopped parsley
Method:
Toss the potatoes with 2 tablespoons of the oil and place in a large, shallow roasting tin. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 5 minutes, then arrange the chicken breasts on top and drizzle over a little more oil. Season well and return to the oven for a further 10 minutes.
Arrange the asparagus spears in the tin, pour over any remaining oil and return to the oven for a further 5 minutes until the chicken and potatoes are golden and cooked through.
Meanwhile, make the gremolata. Mix together the garlic, lemon rind and parsley. Scatter over the chicken and vegetables before serving.
For chicken, asparagus & gremolata frittata, heat 2 tablespoons olive oil in a large, nonstick frying pan. Add 100 g (3½ oz) asparagus tips and 1 crushed garlic clove and cook for 5 minutes until tender.
Mix 1 ready-cooked chicken breast, cut into bite-sized pieces, with 6 beaten eggs, the finely grated rind of 1 lemon and a handful of chopped parsley. Season to taste and pour into the pan, mix gently together, then cook over a low heat for 15 minutes or until the egg is cooked through. Total cooking time 30 minutes.
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| baked chicken with gremolata |
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