Crispy Lemon & Pepper Chicken With Roast Potatoes
The secret behind this dish is all in the marinade. You'll coat chicken breast in zingy lemon, pepper and mustard before coating it in breadcrumbs and frying until crisp. Serve with thyme-roasted potatoes and an easy salad.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Vegetable oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Peel and finely chop (or grate) your garlic
Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half
Combine half your honey (you'll use the rest later!) and Dijon mustard in a bowl with your cracked black pepper, chopped garlic, the juice of half your lemon[s], 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and pepper – this is your lemon & pepper marinade
Add your chicken breast portion[s] to a clean chopping board
Slice through the thickest part of the chicken, being careful not to cut all the way through to the other side and open it out like a book
Cover with cling film and bash with a rolling pin until you have an even thickness – this is your butterflied chicken
Add the butterflied chicken to the marinade, give everything a good mix up and set aside to marinate
Meanwhile, chop your potatoes (skins on) into bite sized pieces
Add the chopped potatoes to a baking tray (or two!) with your dried thyme, a drizzle of olive oil and a pinch of salt and pepper
Put the tray[s] in the oven for 25-30 min or until golden and crisp
Add your panko breadcrumbs to a plate
Press the marinated chicken into the breadcrumbs firmly to evenly coat all over – this is your breaded chicken
Once the potatoes have had 15 min, heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat
Once hot, add the breaded chicken and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your crispy lemon & pepper chicken
Whilst the chicken is cooking, wash your salad and pat it dry with kitchen paper
Chop your tomato[es] into wedges
Combine the salad and tomato wedges in a bowl with the juice of the remaining lemon, the remaining honey, 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressed salad
Serve the crispy lemon & pepper chicken with the roast potatoes and dressed salad to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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