Chicken
Roast chicken breast with warm rosemary and orange flavours served with twice-cooked smashed potatoes, dressing and steamed veggies.
1. Set oven to 250ºC. Place potatoes in a saucepan and cover with water (see notes). Bring to the boil and simmer for 10-12 minutes, or until just tender. Drain, see step 4.
2. Chop rosemary leaves and combine half with 1 crushed garlic clove, grated orange zest and 2 tbsp oil. Slash chicken and rub with mixture. Place in a lined oven dish and roast for 20 minutes or until cooked through.
3. Combine orange juice with 1 crushed garlic clove, 3 tbsp olive oil, 1 tsp mustard, salt and pepper.
4. Drain and place potatoes on a lined oven tray (reserve saucepan). Flatten, using a cup, drizzle with oil, remaining rosemary, salt and pepper. Roast in the oven for 10-15 minutes or until golden and crispy.
5. Slice carrots and courgettes, trim and halve beans. Add 1/3 cup water to reserved saucepan and bring to the boil. Add vegetables and cook for 3 minutes or until cooked to your liking. Drain and toss with 1 tbsp dressing.
6. Slice chicken and serve with squashed potatoes, steamed veggies and dressing.
NOTES
Boil the kettle and pour into potato pan to quickly bring to the boil.
Vegetables (step 5) can be cooked in a steamer basket on top of potatoes and kept warm if you have one. Alternatively, you can add them to the tray (step 4).
Serve the potatoes tossed with the rosemary, oil salt and pepper if you don’t have time to cook them twice!
2. Chop rosemary leaves and combine half with 1 crushed garlic clove, grated orange zest and 2 tbsp oil. Slash chicken and rub with mixture. Place in a lined oven dish and roast for 20 minutes or until cooked through.
3. Combine orange juice with 1 crushed garlic clove, 3 tbsp olive oil, 1 tsp mustard, salt and pepper.
4. Drain and place potatoes on a lined oven tray (reserve saucepan). Flatten, using a cup, drizzle with oil, remaining rosemary, salt and pepper. Roast in the oven for 10-15 minutes or until golden and crispy.
5. Slice carrots and courgettes, trim and halve beans. Add 1/3 cup water to reserved saucepan and bring to the boil. Add vegetables and cook for 3 minutes or until cooked to your liking. Drain and toss with 1 tbsp dressing.
6. Slice chicken and serve with squashed potatoes, steamed veggies and dressing.
NOTES
Boil the kettle and pour into potato pan to quickly bring to the boil.
Vegetables (step 5) can be cooked in a steamer basket on top of potatoes and kept warm if you have one. Alternatively, you can add them to the tray (step 4).
Serve the potatoes tossed with the rosemary, oil salt and pepper if you don’t have time to cook them twice!
Baby potatoes, 800g
Rosemary, 2 sprigs
Garlic, 2 cloves
Orange, 1
Chicken breast fillets, 600g
Carrots, 2
Courgettes, 2
Green beans, 1 packet (250g)
FROM YOUR PANTRY
Olive + oil (for cooking), salt, pepper, seeded mustard (or dijon)
Rosemary, 2 sprigs
Garlic, 2 cloves
Orange, 1
Chicken breast fillets, 600g
Carrots, 2
Courgettes, 2
Green beans, 1 packet (250g)
FROM YOUR PANTRY
Olive + oil (for cooking), salt, pepper, seeded mustard (or dijon)
