This dish is a simple mid week meal as it only uses one saucepan, a large glass bowl and a large oven tray so the washing up is kept to a minimum. It has a lovely Indian flavour from the coriander and the spices. If you can get floury potatoes, you'll find that they crisp up better.
This dish is a simple mid week meal as it only uses one saucepan, a large glass bowl and a large oven tray so the washing up is kept to a minimum.
Preheat over to 200°C/400°F/gas 6
Peel and chop potatoes into medium cube shapes
Place potatoes in cold, salted water and bring to the boil then allow to simmer for a good 5 minutes
Drain potatoes and leave in colander for a few minutes to steam dry
Then take colander and shake to get rough edges on potatoes (this makes them crispy)
Cut 3 slices off the lemon and put aside for now
Place potatoes in a large glass bowl and add into bowl the ground cumin, coriander (keep some back for end), peppers, ginger, turmeric, zest of the lemons, lemon juice (squeezed from the remaining lemons)
Mix well with a good dash of olive oil and salt and pepper
Place potatoes in a large oven tray
Add the whole chicken breasts into the glass bowl to coat with the remaining marinade
Place chicken on top of the potatoes in the baking tray with the lemon slices on top of the chicken
Drizzle with some more olive oil, a final sprinkle of freshly ground black pepper and coriander
Cook for 30-35 minutes
The kids enjoy measuring out the spices for me, roughly chopping the peppers and coriander and mixing the potatoes and spices in the bowl
Ingredients
Directions
Preheat over to 200°C/400°F/gas 6
Peel and chop potatoes into medium cube shapes
Place potatoes in cold, salted water and bring to the boil then allow to simmer for a good 5 minutes
Drain potatoes and leave in colander for a few minutes to steam dry
Then take colander and shake to get rough edges on potatoes (this makes them crispy)
Cut 3 slices off the lemon and put aside for now
Place potatoes in a large glass bowl and add into bowl the ground cumin, coriander (keep some back for end), peppers, ginger, turmeric, zest of the lemons, lemon juice (squeezed from the remaining lemons)
Mix well with a good dash of olive oil and salt and pepper
Place potatoes in a large oven tray
Add the whole chicken breasts into the glass bowl to coat with the remaining marinade
Place chicken on top of the potatoes in the baking tray with the lemon slices on top of the chicken
Drizzle with some more olive oil, a final sprinkle of freshly ground black pepper and coriander
Cook for 30-35 minutes
