Serves 4
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To serve:

  1. Preheat the oven to 220°C/200°C fan/gas mark 7.
  2. In a large roasting tin, toss the sliced potatoes with one tablespoon of the oil and some salt and black pepper until fully coated. Spread out in a single layer.
  3. Heat one tablespoon of the oil in a large pan over a medium heat and cook the chicken fillets until golden all over. Season with salt and pepper and set aside.
  4. In a bowl, add the garlic, parsley, butter, remaining oil and season lightly.
  5. In a separate bowl, stir together the lemon zest, breadcrumbs and some seasoning.
  6. One at a time, dredge each chicken fillet in the butter mixture until coated on all sides, then coat in the breadcrumb mixture, pressing the crumbs on with your fingertips.
  7. Place the chicken in top of the potatoes in the roasting tin. Bake for 20-25 minutes or until the chicken is completely cooked throughout and the potatoes are tender.
  8. Sprinkle with some extra parsley, then serve with your favourite green vegetables.

Nutrition Facts

Per serving: 388kcals, 15.2g fat (3.2g saturated), 26.8g carbs (0.7g sugars), 34.1g protein, 4.3g fibre, 0.226g sodium