• 500g mini new potatoes
  • 3½ tbsp olive oil
  • 4 cloves garlic, 3 whole and 1 finely chopped
  • 40g day-old white bread
  • 2 tbsp chopped basil
  • 2 tbsp chopped parsley
  • 2 tbsp chopped tarragon
  • 20g parmesan, finely grated
  • 1 lemon, juiced and zested
  • 4 skinless chicken breasts
  • 300g asparagus spears, trimmed
  • 1 tbsp capers, drained


  1. 1

    Preheat the oven to 220°C/fan 200°C/gas mark 7. Toss the potatoes in a large roasting tin with 1 tbsp olive oil. Bash the garlic cloves and add to the tin, then season and roast for 20 minutes.

  2. 2

    In a food processor, whizz the bread into crumbs. Add half the herbs, half the remaining garlic clove, ½ tbsp olive oil and ½ tbsp water. Pulse to combine. Tip into a bowl and stir in the parmesan and lemon zest, then season. Press on to the chicken.

  3. 3

    Remove the roasting tin from the oven and add the chicken. Squeeze over the juice from half the lemon and roast for 10 minutes. Add the asparagus, then roast for 10 minutes.

  4. 4

    Whizz the remaining herbs with the remaining garlic, lemon juice and olive oil, a little water and the capers. Season and serve with the chicken.

Nutritional Details

Each serving provides
  • Energy 1465kj 350kcal 18%
  • Fat 11.0g 16%
  • Saturates 1.8g 9%
  • Sugars 2.8g 3%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

7.3g carbohydrate 0.3g fibre 11.8g protein

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