This delicious baked lemon chicken is topped with crisp pancetta and served with golden potato wedges. A Dairy Diary recipe.
Potatoes 4 medium, peeled and cut into wedges
Olive oil 3 tbsp
Lemons 2, 1 cut into 6 wedges and the other cut into 8 slices
Garlic 4 cloves (not peeled)
Thyme sprigs a few
Chicken breasts (skin on) 4
Salt and freshly ground black pepper
Freshly grated nutmeg a pinch
Parma ham 4 slices
Chicken stock 150ml (¼ pint)
Crème fraîche 4 tbsp
Broccoli and sugar snap peas to serve (optional)
Preheat the oven to 190°C/170°fan/Gas 5 and put a baking tray in to heat.
Boil the potato wedges for 5 minutes. Drain well and add to the baking tray with 2 tablespoons of the oil. Squeeze the lemon wedges over the potatoes and add to the tray along with the garlic and thyme. Roast near the bottom of the oven for 50 minutes, turning occasionally, until crisp and brown.
Meanwhile, put the chicken in a roasting tin and season with salt, pepper and nutmeg.
Place a piece of ham on each chicken breast and put two lemon slices on top. Drizzle with the remaining oil and bake in the oven above the potatoes for 20 minutes. Pour in the stock and bake for a further 20 minutes.
Transfer the chicken and potatoes to warmed plates. Whisk the crème fraîche into the pan juices and pour over the chicken. Serve with broccoli and sugar snap peas, if you like.
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