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Warm chicken, new potato and red pepper salad
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350g baby new potatoes, quartered
2 tbsp essential Waitrose olive oil
½ lemon, zest and juice
1 tsp dried oregano
2 essential Waitrose skin-on British chicken breasts
100g roasted red peppers from a jar, cut into thick strips
1 tsp essential Waitrose dijon mustard
1 small garlic clove, crushed
50g bag wild rocket salad*
* selected stores
1. Preheat the oven to 200˚C, gas mark 6. Put the potatoes in a roasting tin, coat in ½ tbsp olive oil, season and roast for 10 minutes. Meanwhile, mix the lemon zest, oregano and a good pinch of salt in a bowl. Remove the skin from the chicken breasts and pat dry with kitchen paper; set aside. Coat the chicken breasts in most of the oregano mixture. Toss the peppers with the potatoes, then sit the chicken on top. Drizzle with ½ tbsp oil and roast for 20-25 minutes, or until cooked through.
2. Meanwhile, stretch the chicken skin flat on a parchment-lined baking sheet and scatter with the remaining oregano mixture. Cover with another sheet of baking parchment, then put another baking sheet on top. Cook for 20-30 minutes, until crisp, then roughly chop.
3. Slice the chicken and put in a large bowl with the mustard, garlic, lemon juice and remaining 1 tbsp oil. Fold in the vegetables, then the rocket and chicken skin, and serve.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in March 2018.