Chicken with Lemon and Potatoes
The chicken with lemon and potatoes with Grana Padano is a hit not only at Christmas. You can find the recipe here at Spoonsparrow.
Ingredients
- 4 sprigs Rosemary
- 800 g waxy potatoes
- 4 carrots (à 100 g)
- 3 tbsp olive oil
- Salt
- Pepper
- 4 chicken breast fillets (à 150 g)
- 0.5 organic lemon (zest and juice)
- 0.5 bunch Parsley (10 g)
- 100 g Grana Padano
Instructions
-
1.
Wash rosemary, shake dry, pick off the needles and chop finely. Peel potatoes, wash and cut into wedges. Peel carrots, wash and cut lengthwise into sticks.
-
2.
Mix everything with 2 tbsp oil, salt, pepper and rosemary. Spread on a baking sheet lined with baking paper and roast in a preheated oven at 220 °C (fan 200 °C; Gas: level 3–4) for 20–25 minutes, turning once.
-
3.
Pat chicken dry and mix with lemon zest, 2 tbsp lemon juice, remaining oil, salt and pepper. Fry in a hot pan for 2 minutes per side, then roast in the oven on a rack for 8–10 minutes until cooked through. Remove and let rest for 5 minutes.
-
4.
Wash parsley, shake dry, pick off the leaves and chop finely. Grate 80 g of Grana Padano finely and mix immediately with potatoes after roasting. Arrange potatoes, carrots and chicken on plates. Sprinkle chicken with lemon and potatoes with parsley and grate the remaining Grana Padano over it.
