2-3 medium waxy potatoes, peeled and sliced into 1cm slices
40g french beans, topped and tailed and cut in half if long
200ml chicken stock
1/2 lemon, juiced - or to taste
Salt and pepper to taste
Preheat the oven to 3750F (1900C /Gas Mark 5).
Heat the oil in the pan and add the dry spices from the whole spice sachet, cook for 15 seconds or until the seeds are popping. Remove from heat.
In a bowl or pouring jug, mix the sauce from the kit with the chicken stock and the spices.
In a baking dish, place the chicken breasts together with potatoes scattered around.
Season with salt and pepper and brush the chicken skin with a little more oil. Pour the sauce around but not over the chicken.
Bake for 10 minutes, scatter the french beans onto the chicken and potatoes and continue to cook for a further 20-30 minutes or until the chicken is cooked through. Squeeze the lemon juice into the sauce, stir in and serve.
Cookies are small files which are stored on your computer. They allow us to improve your browsing experience by remembering your
preferences each time you visit and gather browsing information in order for us to review the content to provide the best browsing
experience possible. If you wish to change your cookie settings then follow your browser guidelines,
Mozilla Firefox, and
Apple Safari (Mac).
If you continue to browse our website, we'll assume that you are happy to receive cookies.