“Think of this as a cheat’s midweek roast dinner that ticks all the boxes: it’s easy to rattle out, it’s packed with incredible flavours, and it’s good for you, too. The crispy potatoes and sweet roasted pepper work like dynamite with the warming spices and succulent chicken. Plus, the chicken is packed with lean protein, which will help keep you feeling full and also help to repair muscle, so it’s a big thumbs up. So, there you have it – really simple (and mega satisfying!) hands-off cooking with impressive, super-comforting results. ”
Peel and chop the potatoes into 2.5cm cubes. Put in a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
Spoon the turmeric into a large bowl, then finely grate in the lemon zest. Pick and roughly chop the coriander leaves, then add to the bowl. Trim, deseed, roughly chop and add one quarter of the red pepper (save the rest for another day). Peel and finely slice the ginger into matchsticks, then add to the bowl.
Cut three slices off the lemon and set aside. Squeeze the juice from the remaining lemon into the bowl. Shake the potatoes around in the colander, then add to the bowl along with the chicken breast.
Toss everything with oil and season with sea salt and black pepper, then toss everything around again to coat.
Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 15cm x 20cm) and spread out into a single layer. Top with the lemon slices, then drape over the chicken.
Drizzle with oil, then cook in the middle of the oven for 25 to 35 minutes, or until golden and cooked through.