Herb Crusted Chicken, Lemon & Garlic Potatoes, Green Beans & Capers

Herb Crusted Chicken, Lemon & Garlic Potatoes, Green Beans & Capers

Serves 4
40 mins

A plate-lickingly delicious tickle of spring heaven, perfect for Easter or sunny evenings.

Ingredients

  • 4 Meatless Farm Plant-Based Chicken Breasts
  • 4 large Maris Piper potatoes, cut into even chunks
  • 1 bulb garlic, cut in half
  • 4 sprigs thyme
  • 1 lemon, halved
  • Sea salt
  • Olive oil
  • 50g flat leaf parsley, roughly chopped
  • 2 slices of stale bread
  • 1 clove garlic
  • 1 tbsp olive oil
  • 100g green beans
  • 1 tbsp capers
  • 1 tbsp vegan butter

Preparation

  1. First job, pre heat your oven to 180.C
  2. Place the potatoes in a deep pot and cover with water, add a healthy pinch of sea salt to the pot and bring to a gentle simmer. Cook for around ten mins or until potatoes are starting to turn tender (stick the point of a knife in them to check for resistance). Drain the potatoes and leave to cool.
  3. Place a baking tray in the oven, once hot add a good glug of oil, then gentle tip in the potatoes along with the garlic, lemon, thyme and a pinch of sea salt. Stick the tray back in the oven and roast the potatoes until crispy (give them a stir every now and then, they’ll probably take around 25 mins).
  4. Meanwhile, make the herb crumb. Whizz up the stale bread with the chopped parsley, garlic & oil. You should have a bright green herby crumb! (Season it with a good grind of black pepper and a pinch of salt).
  5. Place the chicken breast on a baking tray, top  each one with a hefty pile of the herby bread crumbs. Pack in down tightly. Then roast in the oven for 12 – 15mins along side the potatoes.
  6. While the chicken is roasting, stick a pan of water on to boil, salt the water. Once the potatoes and chicken is cooked remove them from the oven to rest and cook the green beans for 3 mins in the salted water. Drain and toss in the butter and capers.
  7. Now you’re ready to serve!

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