Paprika lemon chicken

Name: Paprika lemon chicken
Cook time: 30 min
Yield: 4

with patatas bravas and broccolini

Ready in around 30 mins

RECIPE FACT:

Patatas bravas originates from Madrid in Spain. In the Spanish language, brava means fierce, ferocious, angry.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210°C fan bake.
1. TO COOK THE POTATOES.

Place the steamed potatoes on an oven tray lined with baking paper. Cut the capsicum in half, remove the seeds then slice into 1cm strips and add to the potatoes. Drizzle with oil, season with salt and pepper turn to coat well. Cook in the oven for 20-25 mins.
2. TO COOK THE CHICKEN:

Line an oven proof baking dish lined with baking paper . Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast in 6 even pieces, place in the dish and pour the lemon and paprika marinade over then turn the chicken to coat all over. Cook in the oven for 8 mins. Trim the ends off the broccolini and add to the oven dish . Drizzle with a little oil, season with salt and pepper and cook for a further 10 mins or until the chicken is cooked through.
3. TO HEAT THE PATATAS BRAVAS SAUCE:

Pour patatas bravas sauce into a small pot and heat for 2-3 mins over a medium heat. Microwave option: remove the lid from the pot and microwave on a medium heat for 2 mins, stirring halfway.
TO SERVE:

Divide the potatoes onto plates, spoon over patatas bravas sauce and top with chicken, capsicum and broccolini. Sprinkle over some toasted almonds and serve with a dollop of roast garlic aioli.