Roast chicken breast recipes (with lemony bombay potatoes) | Chicken recipes & main courses

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roasted chicken breast with lemony bombay potatoes

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roasted chicken breast with lemony bombay potatoes

main courses
Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tinfoil tray.

Preheat the oven to 200°C/400°F/gas 6. Peel a large handful of potatoes, cut them into 2.5cm/1 inch cubes and put them into a pan of cold, salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander. Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh coriander, a quarter of a red pepper, roughly chopped, and a 2.5cm/1 inch piece of fresh ginger, peeled and finely sliced into matchsticks. Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl. Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper. Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.

• from Cook With Jamie

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ingredients

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14 comments

1. TrinaMb Mon 01 Jun 2009 @ 03:41 gawd people, the writing style adds Jamies personality to his offering. Get out of the 'box' and enjoy the process. This is bang on delicous!

2. Molyneux Fri 29 May 2009 @ 12:37 Sounds yummy & very little effort needed! Go try this out tonight substituting Butternut Squash instead for pots - because I have one begging to be used up!

3. nawzad Sun 30 Nov 2008 @ 06:34 how can i cook roast beef

4. farhana khatun Thu 13 Nov 2008 @ 12:51 i think this recepie is ver good xxx

5. Erica Sun 28 Sep 2008 @ 15:39 Message for Zhang

I'm pretty sure that coriander is known in certain countries (I'm thinking of USA in particular), as cilantro.
It looks very similar to flat leaf parsley (not curly parsley), and it is used a lot in indian food, curries etc.

Hope this helps you to identify the right herb for this dish!!

6. Zhang Sat 13 Sep 2008 @ 13:19 Sorry, but is coriander parsley? Chinese parsley? And does the chopped coriander include the roots too?

7. W. Wed 23 Jul 2008 @ 15:52 Sorry the ingredients are not appearing in the page but thanks to the person above who typed it out. Could someone please tell me how many people it serves ? Thanks

8. Tim Fri 11 Apr 2008 @ 07:53 In response to a previous comment:
Chefs condense their recipe writing format in order to get right to the point; imagine reading all this irrelevant text as you prepare a meal.

9. Ash002 Mon 24 Mar 2008 @ 06:04 (Sh@te no line breaks)
Preheat the oven to 200°C/400°F/gas 6.

Potatos - peel and parboil a large handful of potatos. Allow to steam in the colander.

Marinade - 1 tsp tumeric, 1 lemon's zest, 1/2 tsp ground cummin, 5 sprigs fresh corriander chopped, 2.5 cm ginger peeled and chopped into match sticks, 1/2 lemon juiced, splash of olive oil.

Meat - 1 chook breast, skin on.

Topping - 1/2 lemon sliced

Parboil potatoes. Mix marinade, add potato and meat to marinade and until coated. Place potato in a baking tray, layer chicken over it. Top with a drizzle of olive oil and the lemon slices.
Bake for 25 to 35 minutes until golden.

10. Ash002 Mon 24 Mar 2008 @ 06:03 Chefs can't write for nuts: Preheat the oven to 200°C/400°F/gas 6. Potatos - peel and parboil a large handful of potatos. Allow to steam in the colander. Marinade - 1 tsp tumeric, 1 lemon's zest, 1/2 tsp ground cummin, 5 sprigs fresh corriander chopped, 2.5 cm ginger peeled and chopped into match sticks, 1/2 lemon juiced, splash of olive oil. Meat - 1 chook breast, skin on. Topping - 1/2 lemon sliced Parboil potatoes. Mix marinade, add potato and meat to marinade and until coated. Place potato in a baking tray, layer chicken over it. Top with a drizzle of olive oil and the lemon slices. Bake for 25 to 35 minutes until golden.

11. S. Pryke Sat 01 Mar 2008 @ 08:46 Cooked this for the first time last night. Exellent Friday supper dish when you are tired but want something tasty but easy. Yummy!

12. Sarcy Wed 13 Feb 2008 @ 20:15 1 large handful of potatoes
1 heaped teaspoon of turmeric
The zest of 1 lemon
1/2 teaspoon of ground cumin
5 sprigs of chopped fresh coriander
1/4 of a red pepper
2.5cm/1 inch piece of fresh ginger
1 chicken breast, skin left on
olive oil
sea salt
freshly ground black pepper

Was it that hard?

13. M Randall Sat 09 Feb 2008 @ 09:28 Cannot find the list of ingredients

14. Ollie Dixon Tue 15 Jan 2008 @ 17:45 Could this be tweaked a little to make an oven fried chicken breast?