Under The Covers’ Recipe of the Day – White Wine and Herb Roast Chicken

This is the recipe of the day for Sunday 20th January 2019

White Wine and Herb Roast Chicken 

Serves 4, Prep 10mins, Cook 30mins

4 x Chicken Breasts
400g x Baby New Potatoes
2 tbsp x Olive Oil
Handful of Fresh Flatleaf Parsley
2 x Fresh Thyme Sprigs
1 x Garlic Bulb
1 x Lemon, sliced
100ml x Alcohol Free White Wine
100ml x Hot Organic Chicken Stock
Green Leaf Salad, to serve

Preheat your oven to 200C/180C fan Gas Mark 6. Season the chicken breasts and brown in a little olive oil until the skin is golden. Halve the new potatoes and put in a roasting tin. Coat with 1 tbsp of Olive Oil, and season. Finely chop the fresh parsley and mix in with the potatoes, along with the leaves of the fresh thyme and the separated cloves of a garlic bulb. Put the chicken on top of the potatoes along with the sliced lemon. Drizzle over the remaining Olive Oil, white wine and hot chicken stock, and roast for 30mins or until the potatoes are tender and the chicken is cooked. Serve with a green salad.