Per Serving %RI KCAL 492 24% Fat 23.1g 33% Sat Fat 13.5g 67% Salt 1.6g 26% Sugar <0.5g 1%
100g wax potatoes, thinly sliced or quartered Rooster potatoes 2 skinless chicken breasts, cubed 50g salted butter 2 cloves of garlic 1 small bunch of parsley, finely chopped 50g breadcrumbs 1tsp smoked paprika Zest of a lemon Salt and pepper
Heat the oven to 190c Lay out two large sheets of baking paper, enough to make a parcel around each chicken. Lay half the potatoes in each parcel then top each with half the butter and grate a clove of garlic over each one. Season well. Season the chicken and put on top of each potato layer. Sprinkle over the lemon zest and remaining garlic then top with the breadcrumbs and paprika. Sprinkle over the parsley and fold up the parcels. Cook in the oven for 25 minutes and serve with a fresh green salad or green beans
This morning in the kitchen we're helping you to get ready for St. Patrick's Day with some delicious and festive Irish-themed cocktail recipes, mixologist Darren Geraghty joined us this Friday morning.