Tasty Planner - Recipe - Balsamic chicken with rosemary potatoes by Adamk

Instructions

Preheat the oven to 220ºC, gas mark 7. Toss the cubed potatoes with the rosemary, 3 tsp of the oil and seasoning, and arrange in a single layer over the base of a roasting tin. Cook for 30 minutes turning once until crisp and golden.

Meanwhile, prepare the chicken beasts (see Cook’s tip). Heat the remaining tsp of oil in a non-stick frying pan or ridged griddle pan. Add each butterflied chicken breast and cook for 6 minutes each side until golden brown and cooked through.

Just before serving drizzle the vinegar over the chicken and add the lemon juice. Cook for 1 minute, then season. Drain the potatoes on kitchen towel and serve with the chicken, lemon wedges and a rocket salad.
Cook’s tips

To butterfly the chicken: place the chicken fillets on a chopping board and remove each inner fillet. Then, using a knife parallel to the chopping board, carefully slice each breast in half widthways, keeping the edge intact. Open the breast out along the fold.