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Herb-Crusted Chicken With Romesco Potatoes And Aioli

Winner winner, Catalonian chicken dinner. You'll coat succulent chicken breast in a herby parsley and paprika crumb before letting the oven work its magic. Serve with punchy romesco potatoes and garlicky aioli.

35 mins
559kcal
Spanish
Herb-Crusted Chicken With Romesco Potatoes And Aioli
4.5

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient

Panko breadcrumbs (20g)
Panko breadcrumbs (20g)
Red pepper
Red pepper
Ground smoked paprika (2tsp)
Ground smoked paprika (2tsp)
Garlic clove x2
Garlic clove x2
Mayonnaise (50ml)
Mayonnaise (50ml)
Chicken breast portions (2pcs)
Chicken breast portions (2pcs)
Spinach (80g)
Spinach (80g)
Parsley (10g)
Parsley (10g)
Lime
Lime
White potato x3
White potato x3
Flaked almonds (15g)
Flaked almonds (15g)

You'll also need

Olive oil, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, and take your chicken out of the fridge, open the packet and let it air

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop into bite-sized pieces

Crush half your garlic clove[s] (you'll use the rest later!) open by squashing with the side of a knife and remove the skin

Step 1
2.

Cut a piece[s] of tin foil approx. the size of an A3 sheet of paper and lay out

Add the chopped pepper to the middle with the crushed garlic, a drizzle of olive oil and a pinch of salt and pepper

Scrunch the edges of the foil around the pepper to form a sealed parcel[s] and add to one side of a baking tray

Step 2
3.

Chop your potatoes (skins on) into large, bite-sized pieces

Add the chopped potatoes to other side of the baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 15 min

Step 3
4.

Meanwhile, peel and finely chop (or grate) the remaining garlic and chop your parsley finely, including the stalks

Combine your panko breadcrumbs in a bowl with half the chopped parsley, half your ground smoked paprika (you'll use the rest later!), 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and pepper – this is your herby breadcrumb mixture

Combine the chopped garlic and mayo in a bowl with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] cold water – this is your aioli

Step 4
5.

Pat your chicken breast portion[s] dry with kitchen paper, then add them to a separate, baking paper-lined baking tray (or two!), and season with a pinch of salt

Spread a dollop of the aioli on each chicken breast and sprinkle the herby breadcrumb mixture on top

Put the tray[s] in the oven for 18-20 min or until the chicken is cooked through (no pink meat!) and the crust is golden – this is your herb-crusted chicken

Step 5
6.

Once the potatoes & pepper[s] have had an initial 15min, remove the softened pepper[s] from the oven

Return the tray[s] to the oven and cook your potatoes for a further 5-10 min or until golden and crisp

Meanwhile, add the softened pepper, garlic, remaining ground smoked paprika, flaked almonds and a squeeze of your lime juice (save the rest for later!) to a food processor with a pinch of salt and pepper, then blitz until you have a coarse paste – this is your romesco sauce

Step 6
7.

Wash your spinach, then pat it dry with kitchen paper

Once the potatoes are golden, transfer the potatoes to a pot over a medium heat with the romesco sauce, spinach and the remaining chopped parsley

Give everything a good mix up and cook for 2-3 min or until the spinach has wilted and the sauce has warmed through – these are your romesco potatoes

Step 7
8.

Slice the remaining lime into 1 wedge per person

Serve the herb-crusted chicken with the romesco potatoes and a dollop of aioli to the side

Garnish with a lime wedge

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
559kcal
Energy
27g
Fat
43.4g
Carbohydrate
6.5g
Fibre
38.9g
Protein
0.5g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (egg, gluten, mustard, nut, peanut, sesame).

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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