Baked Chicken, Potatoes and Asparagus with Gremolata

cook 20 mins
  • 500 g (1 lb) new potatoes, thinly sliced
  • 3 tablespoons olive oil
  • 4 chicken breast fillets
  • 150 g (5 oz) asparagus, trimmed
  • 1 garlic clove, finely chopped
  • finely grated rind of 1 lemon
  • large handful of chopped parsley
  • salt and pepper
  • Toss the potatoes with 2 tablespoons of the oil and place in a large, shallow roasting tin. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 5 minutes, then arrange the chicken breasts on top and drizzle over a little more oil. Season well and return to the oven for a further 10 minutes.
  • Arrange the asparagus spears in the tin, pour over any remaining oil and return to the oven for a further 5 minutes until golden and cooked through.
  • To make the gremolata, mix together the garlic, lemon rind and parsley. Scatter over the chicken and vegetables before serving.
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