Lemon-roasted potatoes with feta dressing and marinated chicken skewers

111 Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
1 to 2 hours

Serves
Serves 4

By Poppy O’Toole
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

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