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Roasted chicken with lemony Bombay potatoes
Cooks In45 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 476 24%
Fat 14.6g 21%
Saturates 2.6g 13%
Sugars 7.1g 8%
Salt 1.56g 26%
Protein 53.5g 107%
Carbs 35.5g 14%
Fibre 2.8g -
Of an adult's reference intake
- 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
- olive oil
Cook with Jamie
By Jamie Oliver
- 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.