Italian style chicken and roasted potatoes

Cooking time of 60 minutes – Serves 3

Nutritional Information

• 585 Kcal
• 19g Fat
• 2.9g Saturates
• 59g Carbohydrates
• 14g Fibre
• 35g protein
• 0.9g Salt

Allergens & Dietary Requirements

Allergens

• Sulphite

Dietary Requirements

• Halal
• Kosher
• Gluten-free
• Dairy-free

Ingredients

• 3 tbsp olive oil 
• 300g chicken breasts 
• 525g new potatoes
• 4 garlic cloves, minced
• 3 tsp dried oregano 
• 3 tsp paprika 
• 1 medium onion, finely diced
• 2 tbsp tomato puree
• 1 medium red pepper, finely diced
• 1 large carrot, sliced 
• 250g mushrooms, sliced
• 6 large fresh tomatoes, cut into quarters
• 1 tbsp balsamic vinegar 
• 400g tin chopped tomatoes
• 1 tsp chilli flakes (optional)
• black pepper, to taste
• 30ga Kalamata olives (optional)
• 60g fresh coriander, chopped

Method

1. Preheat the oven to 200°C / 180°C fan / gas mark 6
2. Slice each chicken breast into roughly 3 equal-sized pieces
3. Half the new potatoes and add to a roasting tin with 2 whole garlic cloves, 2 tsp of oregano, 2 tsp of paprika, and 2 tbsp of olive oil and mix well
4. Heat 1 tbsp of olive oil in a large pan on a high heat, then add the chicken and fry for 8-10 minutes, then remove from the pan
5. Using the same pan add the diced onion and cook for 5 minutes  until softened
6. Add the tomato puree, 2 cloves of garlic, 1 tsp of oregano, and  1 tsp of paprika and cook for 30 seconds
7. Place the potatoes in the oven for 40 minutes
8. Add the rest of the chopped vegetables to the pan and cook for around 5 minutes until softened
9. Add the balsamic vinegar and cook for a further 2-3 minutes
10. Add the tin of chopped tomatoes and refill the tin with water and add this to the pan. If using chilli flakes add those here
11. Allow this to simmer on a medium heat for around 15 minutes,  stirring every couple of minutes
12. Add the chicken back to the sauce and cook for a further 15 minutes. If the sauce starts to dry up add more water
13. Add black pepper and chilli flakes to taste and add the olives if using
14. To serve use around 5 whole new potatoes, add 3 slices of chicken  breast and a good serving of tomato sauce and top with coriander