Ad

Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Squashed herby potatoes
Squashed herby potatoes
A star rating of 5 out of 5.5 ratings

Give mashed potatoes a new edge with some herby flavours

Nutrition: per serving

  • kcal250
  • fat13g
  • saturates3g
  • carbs4g
  • sugars3g
  • fibre0g
  • protein31g
  • salt0.2g
    low
Ad

Method

  • step 1

    Heat the oven to 190C/170C fan/gas 5. Arrange the chicken in a layer, skin-side up, in a shallow ovenproof dish. Put all the remaining ingredients in a bowl and warm in the microwave or a small pan for 1 min. Stir everything together and pour over the chicken.

  • step 2

    Roast the chicken for 30-40 mins, basting every 10 mins. The juices will gradually thicken and give the chicken a shiny coating. Leave the chicken to stand for 5 mins before serving with new potatoes and a green salad.

Recipe from Good Food magazine, May 2003

Ad

Comments, questions and tips (21)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.31 ratings

michaeljamesbird66U-4_8GZ1

Very disappointed. I make a lot of pan and oven recipes for my partner and gave this a trial. He spat it out as it was far too acidic.

Stipulate a half juice of a small lemon and it might be OK. But I am never going to make this again.

yvonnehinds

question

Would using skinless chicken make much difference to the end result?? I've been given a bag of about 10 pieces so it seems a bit of a waste to fgo out and buy skin-on.

ayahsharp

I can't believe this only had 28 ratings. As a vegetarian I struggle to make 'go to' dishes for my husband and 2 meat eating boys that they all like and eat without complaining. This is something I have made repeatedly and each time I have been thanked and told it was delicious! They like the extra…

Tina North 1

Really easy and very tasty but the marinade didn't go thick and sticky at all, it was very runny so I ended up removing the liquid from the chicken and reduced it down in a saucepan on the hob, I even added a bit of corn flour to thicken it. No big problem, it was actually delicious! Will definitely…

johnandchrisscott

question

Hi. I've just used your recipe for cooking lemon chicken, which was very tasty, my question is related to the sauce, I warmed up the ingredients in the microwave, basted the chicken every 10 minutes as suggested, however the the sauce didn't thicken at all, could you tell me where I went wrong…

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. A few things could be to blame: if the ovenproof dish is on the small side; if your oven's running a little cool; if the chicken breasts are especially large. Our top tip would be to use a large enough dish to ensure there's space between the chicken breasts. Also,…

Ad
Ad

Related guides

Ad

You may also like

Related recipe collections