Roasted chicken with potatoes, parsnip, lemon and oregano recipe
Updated , first published
A recipe from the Good Food collection.
Ingredients
600g kipfler or new potatoes
4 parsnips, halved
6 garlic cloves, unpeeled
1 lemon, washed and cut into wedges
⅓ cup oregano sprigs
80ml (⅓ cup) extra virgin olive oil
4 x 250g chicken breast fillets, skin-on
steamed green beans, to serve
Method
Step 1
Preheat the oven to 200C.
Step 2
Wash and dry the potatoes and cut into slices about 1.5cm thick. Place in a roasting pan with the parsnips, garlic, lemon and oregano. Add 2 tablespoons of the oil, season with sea salt and freshly ground black pepper and toss to coat. Roast for 25 minutes or until light golden and half cooked.
Step 3
Meanwhile, after the vegetables have been cooking for about 15 minutes, heat a large non-stick frying pan over medium heat. Brush the chicken breasts with 1 tablespoon of the remaining oil and season with sea salt and freshly ground black pepper. Cook, skin side down, for 3 to 4 minutes or until the skin is a light golden. Turn and cook for a further 3 minutes.
Step 4
Remove the roasting pan from the oven. Place the chicken, skin side up, on top of the potatoes and parsnips. Return to the oven and cook for a further 10 to 15 minutes or until the chicken is just cooked through and the vegetables are tender.
Step 5
Season the green beans, drizzle with the remaining olive oil and finish with a squeeze of lemon from the roasted lemon wedges. Arrange the chicken on a platter for guests to help themselves and serve with the green beans.
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