Sutherland Chicken

March 8, 2021

Perfect for a weekday meal


(serves two)
2 medium potatoes
1 red onion
1 pepper (red, yellow or green are all OK)
2 carrots
2 chicken breasts
Dried thyme
1 stock cube (vegetable or chicken)
Chilli jam (or any jam if not available)


Set the oven to 200 degrees Celsius (180 if a fan oven). Put the plates in the warming drawer.

Cut the potatoes into 20mm wide wedges. Don’t bother peeling. Put the wedges in a large roasting tray. Drizzle with oil, and season with salt and pepper. Toss gently so that all are covered in oil and then spread out in a single layer. The potatoes will need to be in oven for about 35 minutes, and will need to be turned half way through cooking.

Peel and then chop the red onion into wedges. Trip the carrot and cut into 50mm batons. Half the pepper, remove the core and stalk, and chop into 10mm strips. Put the red onion, carrot and pepper into a roasting tray, sprinkle with thyme, add oil, season, and shake gently. The vegetables will need to roast in the oven for about 30 minutes.

As soon as the potatoes and vegetables are in the oven, season the chicken breasts and fry in hot oil until browned on both sides (probably 4 or 5 minutes on each side). Then place the chicken on top of the vegetables and return to the oven.

Dissolve the stock cube in about 250ml of hot water and pour into the pan that was used to fry the chicken. This should deglaze the pan and pick the delicious flavours from the chicken. Add a generous teaspoon of chilli jam, stir gently and let it bubble away until it is thickened. It needs to be ready at about the same time as the potatoes and vegetables.

To serve, mix the potatoes and vegetables and place on the plates. Slice the chicken breasts and arrange on top. Drizzle the stock/jam mixture over the top.


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