LEMON CHICKEN AND POTATO TRAY BAKE

This appetizing all-in-one saves you time and washing-up while still delivering in comfort and flavour.

SERVES 4

✣ 450g (1lb) new potatoes, larger ones halved

✣ 4 chicken breasts, skin on

✣ 3tbsp olive oil

✣ 1tsp dried oregano or fresh

✣ Zest and juice of 1 lemon, plus lemon slices

✣ 250g (9oz) fine green beans, trimmed

✣ 125g (4oz) pitted Kalamata olives

1

Preheat the grill. Cook the potatoes in a pan of lightly salted boiling water for 10 mins on the hob until just tender, then drain well. 2

Put the chicken in a large shallow roasting tin with the potatoes. Toss with the olive oil, dried or fresh oregano, and lemon zest and juice until evenly coated. Carefully tuck in the lemon slices and season lightly.

Grill in the middle of the oven for 10 mins.

3

Meanwhile, blanch the green beans for 1-2 mins, then drain well. Add the beans and olives to the tin and grill for a further 5 mins until the chicken is golden and cooked through. >>

TIP If you don’t like olives, you can omit or swap for a scattering of capers, which will give the dish an added salty note.