Ingredients
- 4 boneless and skinless chicken breasts
- 5 potatoes cut into thick chips
- 2 lemons grated rind and juice
- 1 tbsp. olive oil
- 150 ml chicken stock
- 4 cloves garlic peeled
- 2 tbsp. fresh parsley chopped
- to taste salt and freshly ground black pepper
Accompaniment
SponsoredMcWilliams Hanwood Estate Riesling
Produced in the South Eastern Australia appellation, two-thirds of the wine is sourced in the Riverina region of New South Wales, a quarter from Clare Valley, a small portion from the Eden Valley, and the remainder from Barossa, Coonawarra and the Yarra Valley in Victoria. The grapes for this wine are harvested at night, and then fermented under cool conditions, without any use of oak at all. A refreshing white with citrus and zippy mineral notes.Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Description
This traditional Greek dish is delicious served with salad or extra vegetables.
Recipe taken from Diabetes UK'
Method
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1
1.Preheat the oven to 200ΒΊC/400ΒΊF/gas mark 6.
2.Place the chicken into an ovenproof dish and arrange the potatoes around the chicken.
3.Mix together all the remaining ingredients and pour over the chicken except the parsley.
4.Cover with foil and bake for 20 minutes, remove the foil and cook for a further 10 minutes.
5.Sprinkle over the parsley, season to taste and then serve with salad or extra vegetables.
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