Sarah has been busy in the kitchen, cooking up the perfect summer salad – herby chicken & rosemary roasted potato wedges served on top of a refreshing bed of salad.
Ingredients
Chicken breast
Potatoes – we recommend using using potatoes from our PGP 20kg bags
Olive oil
Garlic
Chopped basil
Rosemary
Lemon Juice
Salt
Pepper
Salad of your choice
French dressing or salad dressing of your choice
Method
For the chicken:
Marinate the chicken breast strips in a mix of olive oil, garlic, chopped basil, lemon juice, salt and pepper for at least an hour before cooking.
Sear the outside of the chicken pieces in a hot pan. Turn down the heat and fry until cooked through.
For the potatoes:
Cut the potatoes into wedges.
Toss in olive oil, crushed garlic, salt and chopped rosemary. Lay out evenly in a roasting tin.
Roast at 200c until golden and crispy on the outside.
Final steps:
While the chicken and wedges are cooking, make a salad of your choice.
Once cooked, arrange the chicken strips on top of the salad and place the potato wedges on the side. Add a sprig of rosemary for presentation.
Drizzle with a French dressing or salad dressing of your choice and enjoy.