Pan-Roasted Lemon Rosemary Chicken with Crispy Potato Wedges and Wilted Peppers

I’m a big fan of rosemary, lemon and garlic so this dish is all about that.

2 chicken breasts, trimmed
4 lemon wedges (half a large lemon)
2 Tbsp fresh rosemary, chopped
2 garlic cloves, minced (for the chicken)
3 white potatoes, washed and cut into thin wedges
1 Tbsp paprika
1 tsp garlic powder
2 orange bell peppers, julienne thin
1 red bell pepper, julienne thin
2 garlic cloves, minced (for the peppers)
salt and pepper
olive oil

For the potatoes :
– preheat oven to 204C (400F)
– toss potatoes with paprika, garlic powder, salt, pepper and olive oil
– lay flat on a baking tray and roast in oven for 40-45 mins
– finish with 1 min of broiling to get them crispy

For the chicken:
– season the chicken with rosemary, salt and pepper
– heat an oven-safe pan on high, add olive oil and sear the chicken until golden
– flip over, add the garlic and cook until garlic is golden brown
– add the juice of 2 lemon wedges and place in the oven to finish, about 10 mins
– sear 2 lemon wedges for garnish

For the peppers:
– heat a pan on medium heat, add olive oil and peppers
– cook for 10 mins covered
– add garlic and cook uncovered for 10 mins until very soft (they will be soft like roasted peppers when they’re done)

Yield: 2 portions




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