Chicken kiev bake recipe | Sainsbury's Magazine

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  • 350g new potatoes
  • 2 tbsp olive oil
  • 2 skin-on chicken breasts
  • 3 garlic cloves, crushed
  • 10g parsley, chopped
  • 20g butter, melted
  • zest of ½ lemon
  • 20g dried breadcrumbs, such as panko

Preheat the oven to 220°C, 200°C fan, gas 7.
Slice the new potatoes about 5mm thick and add to a large nonstick roasting tin.
Add half of the olive oil, some salt and pepper and give them a good mix with your hands to ensure everything is evenly coated.
Make sure the potatoes are in a single layer and place in the oven to start cooking while you prepare everything else.

Heat a nonstick frying pan over a medium heat.
Season the chicken breasts all over with salt and pepper and add to the pan, skin-side down.
Cook for 5 minutes until the skin is golden, then turn and cook for another 5 minutes.

While the chicken is cooking, mix together the garlic, most of the parsley, butter and remaining oil in a bowl, and season lightly.
Mix together the lemon zest and breadcrumbs in another bowl with some seasoning.

Add the chicken to the potatoes in the roasting tin, skin-side up.
Spoon the garlic butter over the chicken and potatoes and sprinkle with the breadcrumb mix.
Cook for a further 15 minutes and serve with the remaining parsley on top.

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