Lemon & garlic chicken

Name: Lemon & garlic chicken
Cook time: 20 min
Yield: 4

with honey roast vegetables and gravy

Ready in around 20 mins

RECIPE FACT:

The first known use of gravy was in the 14th century.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake).
1. TO MARINADE THE CHICKEN:

Remove the free-range chicken breast from their packaging and pat dry with a paper towel. Slice each breast in half lengthwise down the middle to create two strips. Place into a bowl and pour over the lemon and garlic chicken marinade. Turn to coat and set aside until needed.
2. TO COOK THE HONEY ROASTED VEGETABLES:

Cut the broccoli into small bite size florets then set aside. Place the carrot and parsnip chips and steamed potatoes onto an oven tray lined with baking paper and drizzle with the honey oil. Season the vegetables with salt and pepper and bake in the pre-heated oven for 8 mins. Add the broccoli and cook for a further 10 mins. Roughly chop the Italian parsley and toss through the vegetables when cooked.
3. TO COOK THE CHICKEN:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken pieces and cook for 3-4 mins on each side until cooked through. Reduce the heat to medium-low and pour over the chicken gravy. Simmer for 1-2 mins to heat the gravy through.
TO SERVE:

Divide the honey roasted vegetables between plates, top with chicken pieces and pour over some chicken gravy.