Preparation time
1-2 hours
Cooking time
1 to 2 hours
Serves
Serves 4
From Saturday Kitchen
Ingredients
For the lemon and herb chicken
- 1 lemon, juice and zest
- ½ bulb garlic, finely chopped
- 2 tbsp clear honey
- 1 tbsp chilli flakes
- 1 tbsp flaky sea salt
- 1 tbsp olive oil
- 1 tsp black peppercorns, crushed
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 chicken breasts, cubed
For the potatoes
- 3 tbsp vegetable oil
- 3 Maris Piper potatoes, skin on and sliced into 2cm/¾in rounds
- 1 tbsp salt, for the cooking water, plus extra to season
- 1 lemon, juice only
- 100ml/3½fl oz chicken stock
- 1 tsp dried oregano
- 1 tsp fine semolina (optional)
- 2 garlic cloves, crushed
- pinch black pepper
For the feta dressing
- 100g/3½oz feta, broken into pieces
- squeeze lemon
- pinch flaky salt
- pinch cracked black pepper
- about 100ml/3½fl oz olive oil
To serve
- large handful rocket leaves
- 50g/1¾oz feta, crumbled
- pinch chilli flakes
- 2 tbsp runny honey
Method
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To make the lemon and herb chicken, mix the lemon juice and zest, garlic, honey, chilli, sea salt, olive oil, crushed peppercorns, rosemary and thyme together in a bowl. Add the chicken chunks and stir to allow the mixture to coat the chicken. Cover and leave to marinate for 1 hour.
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If you are cooking the chicken on the barbecue, heat the barbecue to have it ready in time.
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To make the potatoes, preheat the oven to 200C/180C Fan/Gas 6.
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Spoon the vegetable oil into a baking tray large enough to fit the potato slices in a single layer and put this in the oven to get hot.
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Place the potatoes in a pan and just cover with water. Add the salt and place over a high heat. Bring to the boil and cook for 15 minutes, or until tender.
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Drain the potatoes in a colander, then suspend the colander in the potato pan and cover with a clean tea towel for about 10 minutes, or until the potatoes have steamed off and dried out a bit. Then, give the potatoes a toss in the colander so that they break down a little on the sides.
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Remove the hot baking tray from the oven and tip in the tatties. Give them a stir to coat them in the oil, then roast for 30 minutes, until part-cooked.
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In that time, mix the lemon juice, chicken stock, oregano, semolina and garlic in a small bowl.
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Remove the potatoes from the oven and turn the heat up to 220C/200C Fan/Gas 7.
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Pour the lemony liquid over the potatoes and give them a mix, then return them to the oven for a further 30 minutes, or until crisp and golden-brown. Season the potatoes with salt and pepper.
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To make the feta dressing, put the feta, lemon, salt and pepper in a mini-processor if you have one. Otherwise, put them in a small bowl and use a whisk. Blend or whisk until just getting smooth. Trickle in the olive oil, mixing continuously as you go, until you’re left with a creamy, thick dressing that’s ready for anything! You are looking for a mayonnaise consistency and you may not need all the oil.
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To finish the chicken, thread the chicken pieces onto skewers and cook either on a barbecue or in a hot griddle pan. Cook for 8–10 minutes, until golden-brown and cooked through, brushing with honey occasionally
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To serve, divide the rocket among four serving plates, drizzle over the feta dressing, a pinch of chilli flakes and drizzle of honey. Serve.