Roasted Chicken with Lemon and Parsley Butter
Taste the Mediterranean this autumn
Add a touch of Mediterranean flavour to your mealtime this month - enjoy this classic autumn meal, with a delicious taste of the Med.
This scrumptious, succulent chicken is roasted with lemon and parsley butter. Aleyna Sun Kissed Tomatoes and a sprinkling of capers have been carefully placed under the skin for an incredibly juicy chicken dish that’s guaranteed to satisfy. .
Enjoy a taste of the Med this Autumn
(Serves 4)
Ingredients:
50g/2oz unsalted butter, softened slightly
2 tbsp fresh parsley, finely chopped
Juice and zest of a lemon
4 part-boned chicken breasts, skin on
8 aleyna sun kissed tomatoes
Handful of capers
4 large potatoes, peeled and chopped
4 aleyna garlic cloves, finely chopped
50g/2oz butter
4 tbsp milk
Green beans for serving
Method:
To make the lemon and parsley butter, mash butter until smooth then beat in the parsley, lemon juice and zest. Leave at room temperature to make it easier to spread under the skin of the chicken.
Loosen the skin from the chicken breasts with your fingers. Then using your fingers, spread the lemon and parsley butter all over the flesh under the skin.
Place 2 tomatoes and 4 Capers under the skin of each breast then place the skin back over and secure with cocktail sticks.
Roast in a pre-heated oven (Gas 6 / 200C / 400F) for around 25 minutes, or until chicken is cooked through.
For the mash, cook potatoes in boiling salted water for 20 minutes, or until completely tender. Drain. Mash with butter and milk smooth then beat in garlic.
Remove cocktail sticks then serve chicken breasts with mash and green beans.
Tagged in Recipes