The ultimate makeover: potato dauphinoise
Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet
Oven baked chicken breast
Serves 4
Easy
Prep:
Cook:
Spruce up chicken breasts with fresh thyme and lemon – whether or not you use skin-on chicken is up to you. Orange and rosemary also work well as flavourings
Skip to ingredients
- olive oil
- 4 chicken breastsskin on or skin off
- 1 lemon½ finely sliced
- 2-4 sprigs thyme
Nutrition: Per serving
- kcal252
- fat10g
- saturates2g
- carbs1g
- sugars0.2glow
- fibre0.3g
- protein39ghigh
- salt0.2glow
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
step 2
Roast for 20-25 mins until the chicken is cooked through – check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.
