Turn this family favourite into a chicken traybake with a garlicky, herby dressing for an all-in-one midweek meal
Ingredients
2 floury potatoes, peeled and cut into 3cm chunks
spray oil
1 tsp smoked paprika
1 tsp garlic granules
2 small skinless chicken breasts
50g unsalted butter
2 cloves garlic, crushed
½ lemon, juiced
½ a small bunch flat-leaf parsley, finely chopped
Step by step
Heat the oven to 200C/fan 180C/gas 6. Tip the potatoes into a bowl and spray a few times with oil, while tossing until completely covered. Season, then tip onto a non-stick baking tray and roast for 40 minutes until beginning to crisp, turning halfway.
Add the smoked paprika and garlic granules to the same bowl with more seasoning, and toss the chicken breasts in. Add to the tray and roast for 20 minutes or until the chicken is cooked through and the potatoes are crisp.
Meanwhile, heat the butter in a small pan with the garlic until fragrant. Remove from the heat and add the lemon juice. Cool, then stir in the parsley.
Spoon the garlicky, herby dressing over the chicken to serve.
