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Chicken kiev bake


Serves: 2
timePrep time: 15 mins
timeTotal time:
Chicken kiev bake
Recipe photograph by Dan Jones

Chicken kiev bake

Time for a treat! This clever dish features all the flavours of your favourite chicken kiev, reimagined into an easy traybake for midweek

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
526Kcal
Fat
24gr
Saturates
8gr
Carbs
35gr
Sugars
3gr
Fibre
4gr
Protein
41gr
Salt
0.6gr

Ailsa Brown

Ailsa Brown

Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown

Ailsa Brown

Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes

Ingredients

  • 350g new potatoes
  • 2 tbsp olive oil
  • 2 skin-on chicken breasts
  • 3 garlic cloves, crushed
  • 10g parsley, chopped
  • 20g butter, melted
  • zest of ½ lemon
  • 20g dried breadcrumbs, such as panko

Step by step

  1. Preheat the oven to 220°C, 200°C fan, gas 7. Slice the new potatoes about 5mm thick and add to a large nonstick roasting tin. Add half of the olive oil, some salt and pepper and give them a good mix with your hands to ensure everything is evenly coated. Make sure the potatoes are in a single layer and place in the oven to start cooking while you prepare everything else.
  2. Heat a nonstick frying pan over a medium heat. Season the chicken breasts all over with salt and pepper and add to the pan, skin-side down. Cook for 5 minutes until the skin is golden, then turn and cook for another 5 minutes.
  3. While the chicken is cooking, mix together the garlic, most of the parsley, butter and remaining oil in a bowl, and season lightly. Mix together the lemon zest and breadcrumbs in another bowl with some seasoning. Add the chicken to the potatoes in the roasting tin, skin-side up. Spoon the garlic butter over the chicken and potatoes and sprinkle with the breadcrumb mix. Cook for a further 15 minutes and serve with the remaining parsley on top.
    Tip
    Bulk it up
    Increase the potatoes by 100g

    Slim it down
    Omit the butter and use only olive oil, to reduce the saturated fat content

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