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ROAST CHICKEN BREASTS WITH SALAD AND BOILED NEW POTATOES

My butcher sells a double chicken breast with the bones removed, they are stuffed and tied with string (to stop them falling apart) and small pieces of butter under the skin. All you have to do is roast and carve – too easy. My family love them because there are no bones.

– 2 Double chicken breasts (4 chicken breasts in total)
– Olive oil
– Sea salt and freshly ground black pepper
– 1 packet of ready made salad leaves
– 1/4 iceberg lettuce
– extra olive oil for the salad
– 1kg new potatoes

Preheat the oven 200C. Place the chicken breasts in a roasting tray (with a rack if possible to stop the breasts from sticking). Drizzle with olive oil and season with sea salt and freshly ground black pepper. Cook for 30-45 minutes until golden and cooked through. When cooked let the chicken rest for 10-15 minutes, then carve.

Add the new potatoes to a large pan add water until all the potatoes are submerged, bring pan to the boil allow to boil until potatoes are cooked through. When cooked drain and keep warm until the chicken is ready.

Wash the salad leaves and iceberg lettuce. Mix together in a large bowl, breaking up the iceberg to your desired size. Just before serving drizzle with olive oil.


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