15
Apr
2 tbsp olive oil. Bake for 20 minutes.
Sprinkle with rosemary oregano garlic salt and pepper.
Chicken breast and chips recipe uk. 1kg floury potatoes such as maris piper or king edward peeled and cut into 1cm chips. 2 tbsp olive oil. 18kg free-range chicken at room temperature cut into 8 pieces ask your butcher to do this.
Or use a mixture of breast thighs and drumsticks 2 medium free-range eggs lightly beaten. For the spice mix. 125g type 00 flour pasta flour.
Cut the potatoes in half lengthways then slice to make into thick chips. Mix the potatoes onions and thyme sprigs in a bowl with 2 tbsp olive oil sea salt and pepper. Toss vegetables in a roasting pan and add 250ml chicken stock or water.
Bake for 20 minutes. In the same bowl rub the chicken with sea salt pepper and more thyme. If pan-frying the chicken heat 3 tablespoons of oil in a large non-stick frying pan.
Add half the chicken strips and fry over a medium heat for 23 minutes on each side or until golden-brown. Preheat the oven to 190 C Gas mark 5. Place chicken and potatoes into a large bowl.
Pour olive oil over them and stir to coat. Scatter the chicken and potato pieces in a large baking dish or swiss roll tin. Sprinkle with rosemary oregano garlic salt and pepper.
Pre-heat your oven to 230Cgas mark 8. Brush the chicken breasts with a little vegetable oil. Rub each chicken breast with a pinch of salt and 14 tsp jerk spice more if you like it hot.
Put the chicken breasts onto the back of the tray. 3 1 egg lightly beaten black pepper to taste 1 teaspoon chicken stock granules 1 teaspoon Worcestershire sauce or Maggi seasoning 2 chicken breast fillets 2 tablespoons plain flour 2 tablespoons dried breadcrumbs 4 tablespoons vegetable oil.