Lemon roast chicken breasts
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
For the garlic and chive mayonnaise
- 200g jar good quality mayonnaise
- small bunch chives, finely chopped
- 1 tbsp lemon juice
- 1 small garlic clove, crushed
For the chicken
- 6 large boneless chicken breasts skin on
- 3 tbsp extra virgin olive oil
- 1 lemon, cut in small chunky pieces
- 6 fresh bay leaves
- 50g watercress sprigs to serve
Method
- STEP 1Up to 3 hours ahead:
- STEP 2Tip all the ingredients for the garlic and chive mayonnaise into a bowl and stir to combine. Spoon into a serving bowl, cover and refrigerate until ready to use.
- STEP 3Up to 1 hour before before serving:
- STEP 4Brush the breasts with olive oil. Season both sides well with sea salt. Place a frying pan over a high heat until hot, then lay three breasts skin side down. Sear for 4-5 minutes until golden, then turn over and cook for 1 minute longer to sear the undersides. Transfer to a shallow roasting tray and repeat with the rest. Cover the tray with cling film and chill until needed.
- STEP 5To cook and serve:
- STEP 6Preheat the oven to 220C/gas7/fan 200C. Tuck the lemon pieces and bay leaves in among the chicken. Roast in the oven for 15 - 20 mins until the chicken feels firm to touch. Remove from the oven and leave to rest for 5 mins.
- STEP 7Put the breasts on a board and slice each diagonally into 3 or 4 pieces. Arrange in a serving dish, keeping the chicken pieces together, with the roasted lemon and watercress. Discard the bay leaves from the roasting tray and drizzle over any cooking juices. Serve with the mayonnaise.