Best Roasted Chicken Breast With Lemony Bombay Potatoes Recipes

ROAST CHICKEN BREAST WITH LEMONY BOMBAY POTATOES

Steps:

• Preheat the oven to 200°C/400°F/gas 6. Peel the 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 the turmeric into a bowl and add the zest of both lemons, a teaspoon of ground cumin, the chopped fresh coriander, a roughly chopped red pepper, and a 5cm piece of fresh ginger, peeled and finely sliced into matchsticks.
• Cut 6 slices from one lemon and set aside. Squeeze the juice from the other lemon into the bowl. Shake the potatoes up in the colander and add them to the bowl with the chicken breasts, skin left on (I left it on for the cooking, but didn't eat it as it would need to be synned). Toss everything around with the 2 teaspoons 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. Spray all over with Frylight and cook in the middle of the oven for 25 to 35 minutes.

LEMONY CHICKEN WITH POTATOES AND OREGANO

Steps:

• Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
• Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
• Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
• Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
• To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.