Lemon and tarragon stuffed chicken breasts on garlic potatoes

Serves: 4

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Total Time: 60

Prep Time: 20

Cook Time: 40

• 4 large organic chicken breasts (skin on)
• 6 tablespoon(s) finely chopped tarragon
• 2 tablespoon(s) finely chopped lemon peel
• 1 teaspoon(s) crushed garlic
• 2 tablespoon(s) Dijon mustard
• Juice and finely grated zest of 1 lemon
• 675 gram(s) (1 1/2lb) potatoes, peeled
• Olive oil, to drizzle
• 4 clove(s) garlic, chopped
• Chopped mixed herbs, to serve

Method

1. Place the chicken breasts on a chopping board and carefully loosen the skin from the meat. Mix together the tarragon, lemon peel, garlic and mustard. Season well and spread onto the meat, underneath the loosened skin. Using a sharp knife, make 2-3 diagonal slashes on each breast. Place the meat in a shallow dish and drizzle over the lemon juice and zest. Cover and set aside to marinate.
2. Preheat oven to 220ºC/200ºC/Gas 7. Line a roasting tin with non-stick baking parchment and lightly grease with olive oil. Slice potatoes lengthways into 11/2cm (1/2in) slices and place in the tin in a single layer. Drizzle over olive oil to coat lightly and sprinkle on the chopped garlic. Season well and bake for 15 minutes.
3. Turn oven down to 200ºC/180ºC fan/Gas 6. Remove from oven, place chicken breasts on top of the potatoes and cook for 20-25 minutes or until the chicken is cooked through. Sprinkle with mixed herbs. Serve warm. Photographs Peter Cassidy; food styling Sunil Vijayakar

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