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LEMON PEPPER CHICKEN WITH GREEN PEPPER SALSA

LEMON PEPPER CHICKEN WITH GREEN PEPPER SALSA

Lemon pepper chicken is one of those retro dishes that withstands the test of time because they taste good! Easy midweek tea served with a green pepper salad.

INGREDIENTS

SERVES: 4

4 skinless chicken breasts on the bone

4tbsp runny honey

Finely grated zest and juice of 2 lemons

3 cloves of grated garlic

2tbsp Dijon mustard

4tsp cracked black pepper

1 lemon cut into thin slices

1 bunch of rosemary

700g baby new potatoes

 

For the salsa

4 green peppers, cored and cut into 3-4mm dices

4tbsp freshly grated horseradish

2 green chillies, finely sliced

100ml olive oil

2tbsp picked marjoram leaves

1 onion finely diced

Salt and pepper to taste

METHOD

1: Mix together in a bowl, the honey, Dijon, grated garlic, cracked black pepper and the lemon juice and zest. Score the chicken breasts 3 or 4 times and rub in the marinade. Make sure you get it into the cracks. Put the chicken into a bowl with the remaining marinade, stir to coat, cover and refrigerate for up to 2 hours.

2: When you are ready to cook the chicken, preheat the oven to 200C/ Gas Mark 6. Mix together the bunch of rosemary and the sliced lemons. Place them onto the bottom of a roasting tray, like a messy carpet.

3: Put the potatoes on top and settle the chicken breasts with it’s marinade over the top. Roast for 30-35 minutes, until the potatoes and the chicken are cooked.

4: Remove from the oven and cover with tin foil. Leave to rest for 15 minutes.

5: While the chicken is cooking, make the salsa. Heat up a little olive oil in a large frying pan over a medium heat. Add the onion and the green peppers, turn the heat up to high and toss them around.

6: When they just start to soften add the green chilli and the horseradish. Remove from the heat, stir in the marjoram and season to taste.

7: Take the chicken and the potatoes from the tray and serve them. Drain any cooking juices from the pan onto the diced pepper salsa and serve it over the top of the chickens.

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INGREDIENTS

SERVES: 4

4 skinless chicken breasts on the bone

4tbsp runny honey

Finely grated zest and juice of 2 lemons

3 cloves of grated garlic

2tbsp Dijon mustard

4tsp cracked black pepper

1 lemon cut into thin slices

1 bunch of rosemary

700g baby new potatoes

 

For the salsa

4 green peppers, cored and cut into 3-4mm dices

4tbsp freshly grated horseradish

2 green chillies, finely sliced

100ml olive oil

2tbsp picked marjoram leaves

1 onion finely diced

Salt and pepper to taste

METHOD

1: Mix together in a bowl, the honey, Dijon, grated garlic, cracked black pepper and the lemon juice and zest. Score the chicken breasts 3 or 4 times and rub in the marinade. Make sure you get it into the cracks. Put the chicken into a bowl with the remaining marinade, stir to coat, cover and refrigerate for up to 2 hours.

2: When you are ready to cook the chicken, preheat the oven to 200C/ Gas Mark 6. Mix together the bunch of rosemary and the sliced lemons. Place them onto the bottom of a roasting tray, like a messy carpet.

3: Put the potatoes on top and settle the chicken breasts with it’s marinade over the top. Roast for 30-35 minutes, until the potatoes and the chicken are cooked.

4: Remove from the oven and cover with tin foil. Leave to rest for 15 minutes.

5: While the chicken is cooking, make the salsa. Heat up a little olive oil in a large frying pan over a medium heat. Add the onion and the green peppers, turn the heat up to high and toss them around.

6: When they just start to soften add the green chilli and the horseradish. Remove from the heat, stir in the marjoram and season to taste.

7: Take the chicken and the potatoes from the tray and serve them. Drain any cooking juices from the pan onto the diced pepper salsa and serve it over the top of the chickens.

Share this Recipe

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Print

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Save this Recipe

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TOM KERRIDGE’S BEST EVER DISHES (2014)

Showing you how to cook the best ever versions of the kind of food we all love to eat. Some great crowd-pleasing dishes, packed with flavour.

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