One tray lemon chicken and Indian spiced potatoes

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.

AuthorDebbieCategoryDifficultyBeginner

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.

lemon chicken Indian spiced potatoes
Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr
 Floury potatoes (like Maris Pipers)
 3 free range chicken breasts
 Turmeric (4 teaspoons)
 2 lemons
 Olive oil
 Ground cumin (2 teaspoons)
 Fresh coriander (roughly chopped)
 3 mixed peppers (chopped into large chunks)
 Fresh ginger (peeled and chopped into thin slices)
1

Preheat over to 200°C/400°F/gas 6

2

Peel and chop potatoes into medium cube shapes

3

Place potatoes in cold, salted water and bring to the boil then allow to simmer for a good 5 minutes

4

Drain potatoes and leave in colander for a few minutes to steam dry

5

Then take colander and shake to get rough edges on potatoes (this makes them crispy)

6

Cut 3 slices off the lemon and put aside for now

7

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)

8

Mix well with a good dash of olive oil and salt and pepper

9

Place potatoes in a large oven tray

10

Add the whole chicken breasts into the glass bowl to coat with the remaining marinade

11

Place chicken on top of the potatoes in the baking tray with the lemon slices on top of the chicken

12

Drizzle with some more olive oil, a final sprinkle of freshly ground black pepper and coriander

13

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

 Floury potatoes (like Maris Pipers)
 3 free range chicken breasts
 Turmeric (4 teaspoons)
 2 lemons
 Olive oil
 Ground cumin (2 teaspoons)
 Fresh coriander (roughly chopped)
 3 mixed peppers (chopped into large chunks)
 Fresh ginger (peeled and chopped into thin slices)

Directions

1

Preheat over to 200°C/400°F/gas 6

2

Peel and chop potatoes into medium cube shapes

3

Place potatoes in cold, salted water and bring to the boil then allow to simmer for a good 5 minutes

4

Drain potatoes and leave in colander for a few minutes to steam dry

5

Then take colander and shake to get rough edges on potatoes (this makes them crispy)

6

Cut 3 slices off the lemon and put aside for now

7

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)

8

Mix well with a good dash of olive oil and salt and pepper

9

Place potatoes in a large oven tray

10

Add the whole chicken breasts into the glass bowl to coat with the remaining marinade

11

Place chicken on top of the potatoes in the baking tray with the lemon slices on top of the chicken

12

Drizzle with some more olive oil, a final sprinkle of freshly ground black pepper and coriander

13

Cook for 30-35 minutes

One tray lemon chicken and Indian spiced potatoes

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