Lemon chicken with rosemary potatoes recipe
Created by The Tesco Recipes team
Everyone will enjoy this easy traybake that uses breaded chicken steaks roasted alongside lemony 'n' herby potatoes and served with stir-fried cabbage - winner dinner!
See method- Serves 4
- Takes 40 mins
- 440 calories / serving
- Dairy-free
Ingredients
- 550g baby potatoes, halved lengthways
- 2 tbsp olive oil
- 10g fresh rosemary, ½ leaves picked and chopped, ½ to garnish
- 4 garlic cloves, 3 bashed (skin on), 1 peeled and crushed
- 4 frozen breaded chicken steaks
- 1 lemon, zested and quartered
- ¾ sweetheart cabbage, thickly sliced
Each serving contains
- Energy
- 1845kJ 440.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 45.4gProtein 15.0gFibre 7.6g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the potatoes with 1 tbsp oil, the rosemary, bashed garlic and some seasoning in a large, shallow roasting tin; roast for 10 mins. Add the chicken steaks and lemon wedges and cook for 20-25 mins until the chicken is crisp and cooked through, and the potatoes are tender.
- When the chicken has 5 mins left, heat the remaining oil in a frying pan over a medium-high heat and stir-fry the cabbage for 3-4 mins until tender and the edges are lightly golden. Stir in the lemon zest and crushed garlic, then fry for 1-2 mins more until fragrant; season.
- Squeeze the roasted lemon over the chicken and potatoes and serve with the greens and black pepper.
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