Chicken Breast Roasted with Potatoes and Spices

I  came across this recipe on Jamieoliver.com, and at first, it didn't look very appealing, yes I know I can hear a few gasps. For some reason, it ended up a little bland.  But the idea behind it was great especially since it involved cooking in tin foil which means less washing up.

So using the same recipe I added more spices a little more chilli, and threw in some green peas and fresh cherry tomatoes.   I used half a chicken breast for the kids, butterflied it and cut through to make two portions.  

It is one of those recipes that you can prepare ahead and keep in the refrigerator and just roast just before serving.  

Recipe : Chicken Breast Roasted with Potatoes and Spices recipe adapted  from Jamie Oliver's Chicken with Lemony  Bombay potatoes

For 3 people

3 chicken breast, boneless, skinless 

1 small onion, sliced ( not too thinly)

3-4 small potatoes, peeled and  cut into  about 2-inch cubes

1/2 cup frozen green peas

1 clove garlic, grated or finely chopped

handful of cherry tomatoes ( about 8)  cut in half

a few cilantro or coriander leaves left whole or roughly chopped ( for garnish)

1/4 tsp turmeric

1/2 tsp ground cumin

1/2 tsp ground coriander 

1/2  tsp chilli flakes

1 tsp smoked paprika 

1/2 tsp chilli powder (  that's the red chilli powder or  use cayenne pepper)

generous pinch of ground black pepper

salt

olive oil or vegetable oil

Juice of 1 lime

1. Place the potatoes in a pan of salted water and bring to a boil, till almost cooked.  Drain and place in a bowl along with green peas, garlic and onions.  

2. In a separate bowl,  mix the spices and pinch of salt, rub half of this into the potatoes along with a tablespoon of olive oil, juice of half of the lime.  

3. Season the chicken breast pieces with a tiny bit of salt. Rub the remaining spice mixture along with a little olive oil onto the chicken. 

4. Make small trays using aluminium foil. Or you can use a suitable roasting tray instead of fussing over the foil.

foil boats, clean up takes less time :)

Arrange the potato mixture and top with a chicken breast. Squeeze the leftover lime half onto the chicken pieces. 

5. Place in a preheated oven about gas mark 5-6 for 20- 30  minutes, depending on the size of your chicken breast.  Check if the chicken breast is done. The knife should go in easily when you poke it in the thickest part or you can just cut a little at the thick part to check.

6. Once done, add the cherry tomatoes, and sprinkle the coriander leaves ( leave them out if you don't like coriander)  Serve as it is for a light meal or with some crusty bread or plain cooked rice or to make it healthier a nice leafy salad.