One Pot Chicken Dish with Lemon & Bay (serves 4)


2 red peppers, deseeded & sliced
500g pack of new potatoes, quartered
1 medium red onion, finely sliced
drizzle of olive oil or chilli oil
4 chicken breast fillets
4 large fresh bay leaves
4 slices of lemon
200ml dry white wine & chicken stock
Fresh parsley / thyme or sage

  • Preheat the oven to 220c / Fan 190 / Gas mark 7. Place the peppers, new potatoes & onion in a roasting tin, sprinkle with the olive oil and season. Toss together, then bake for 25 minutes. Reduce the oven temperature of 200c / Fan 180 / Gas mark 6.
  • Make a slit down one side of each chicken breast and insert a bay leaf and lemon slice into each. Season & arrange on top of the vegetables. Sprinkle with the white wine, stock & fresh herbs and return to the oven.
  • Cook for 25-30 minutes basting with the juices until the chicken is cooked through.

Serve with a green salad.