-550g baby potatoes, halved lengthways
-2 tbsp olive oil
-10g fresh rosemary, 1/2 leaves picked and chopped, 1/2 to garnish
-4 garlic cloves, 3 bashed (skin on), 1 peeled and crushed
-4 frozen breaded chicken steaks
-1 lemon, zested and quartered
-3/4 sweetheart cabbage, thickly sliced
- Preheat your oven to gas mark 7 or 220°C (200°C for fan ovens). In a large, shallow roasting tin, toss the potatoes with 1 tablespoon of oil, rosemary, bashed garlic, and some seasoning. Roast the potatoes for 10 minutes. Then, add the chicken steaks and lemon wedges to the tin and continue cooking for 20-25 minutes. Ensure that the chicken is crispy and fully cooked, and the potatoes are tender before serving.
- When the chicken has only 5 minutes of cooking time left, take a frying pan and heat the remaining oil over medium-high heat. Proceed to stir-fry the cabbage in the pan for approximately 3-4 minutes until it reaches a tender consistency and the edges acquire a light golden color. Next, add the lemon zest and crushed garlic to the pan, stirring them in, and continue frying for an additional 1-2 minutes until they become fragrant. Remember to season the cabbage with salt, pepper, or any desired seasonings before serving.
- After removing the roasted chicken and potatoes from the oven, squeeze the juice from the roasted lemon over them. Serve the dish alongside the greens and sprinkle some freshly ground black pepper for added flavor.
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