This is a great dish to try out - for perfect results try and marinade the chicken for a few hours, or overnight. Don’t worry if you’re short for time as the lemon adds a tasty zing which is still delicious with a short marinade.
- 1 x Knife
- 1 x Mixing Bowl
- 1 x Chopping Board
- 2 x Frying Pan
- 1 x Oven Dish (deep enough to hold a little sauce)
- 1 x Peeler
- 2 x Boiling Pan
- 1 x Grater
- 1 x Colander
I have provided cheap substitutes wherever possible. Always remember to check out a produce market if you live, or commute close to one. You will find some brilliant deals on fresh, organic produce which would normally be pricey from a supermarket.
For the Lemon & Herb Marinade;
- Red Onion / Half
- Dried Oregano / 10g, 4 tablespoons
- Dried Thyme / 10g, 4 tablespoons (or just use 20g, 8 tablespoons of dried mixed herbs instead of thyme and oregano. These are cheap and can be found in most local supermarkets)
- Garlic / 10 cloves
- Lemons / 2
- Olive Oil / half a cup, around 250ml (or use vegetable oil to save money)
- Salt & Pepper
For the Coriander Butter Potatoes;
- Potatoes / 2240g, 80oz (the average potato ways around 566g, 20oz so aim for around 4, 1 each)
- Coriander / 50g (is extremely cheap from the market)
- Butter / 100g
For the chicken & the green beans;
- Chicken Breast / 4 (can be found so much cheaper from the market, mine only cost £1 a breast – try yours)
- Green Beans / 200g
1. Firstly, get the chicken in to marinade;
- Slice the chicken breasts in half lengthways, and then in half again. This will leave you with 16 strips of chicken, 4 each.
- Grate all the red onion and the zest of 1 lemon into a mixing bowl. Then add the juice of 1 ½ lemons. Save the other lemon half for wedges at the end.
- Lastly, add the dried mixed herbs, olive oil, chopped garlic and a good pinch of salt & pepper and mix well. Add the chicken strips to this mixture making sure you get stuck in with your hands and coat all the pieces.
2. Next prepare and cook the potatoes;
- Fill a boiling pan large enough to submerge the potatoes with water, and place on a high heat to boil with a pinch of salt.
- Peel and wash the potatoes, then dice into 1cm by 1cm cubes (don’t worry if they are not perfect).
- Add these to the boiling pan and part boil for 8 minutes. Then remove and refresh under cold water (this is in order to not overcook them as we are pan frying them next). When cold, drain in a colander.
- Finally melt the butter in a pan. Once sizzling (30 seconds), add the diced potatoes and lightly toss to coat in the butter (be careful not to mash the potatoes as they may be fragile). Add a good pinch of salt & pepper and fry for 15 minutes, until golden brown. Complete by adding chopped coriander when off the heat.
3. Lastly, cook the chicken strips and green beans;
- Put a pan of water on to boil with a pinch of salt in it for the green beans, and preheat the oven to 200 degrees. At the same time heat a frying pan on a high heat for the chicken. Once hot add the chicken strips to the pan using most of the marinade for cooking oil.
- Cook these for 3 minutes on each side then add to the oven dish. Coat with the excess marinade from the pan and put in the oven for 15 minutes.
- At this stage top and tail the green beans (cut the ends off), and add them to the boiling pan. These should take about 10 – 12 minutes depending on how crunchy you like your vegetables (to be safe keep a close eye on them after 10 minutes)
- Place a portion of the potatoes in the centre of a plate, try to pile them up.
- Stack the marinated chicken fillets 2 by 2 on top of the potatoes in a central position.
- Lean a portion of the green beans up the side of the potatoes, against the chicken.
- Garnish with a lemon wedge and a drizzle of the marinade oil from the oven dish around the side (it is easier to use a spoon to do this).
I hope you all enjoy the recipe.
Find more of my recipes, hints and tips at my blog.
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See you next time – eat well