Garlic-Yoghurt Baked Chicken
INGREDIENTS (serves 4)
4 chicken breasts, skinless
6 garlic cloves, minced
200ml natural yogurt
1 tbsp olive oil
1 tsp thyme leaves
2 sprigs rosemary, chopped
500g baby potatoes
200g green beans
200g pea snaps
Salt and pepper
First, butterfly the chicken breasts.
In a bowl, combine the garlic, yoghurt, olive oil, lemon zest, thyme and rosemary with some salt and pepper. Mix until combined.
Add the chicken breasts and toss to coat. Cover with clingfilm and refrigerate for a minimum of 30 minutes, up to 6 hours.
Preheat oven to 220˚C/fan 200°C/gas 7 and line a tray with baking paper.
Remove chicken from the bowl and shake off any excess of the marinade. Place the chicken on the baking tray and sprinkle with the breadcrumbs.
Roast in the oven for 25-30 minutes until cooked through.
In the meantime, bring to boil a large saucepan filled with baby potatoes and salted water. Simmer for 25 minutes until softened.
At the same time, bring a second saucepan of salted water to the boil and cook the green beans, broadbeans and pea snaps for 5 minutes, until al dente. Drain the water and toss the greens back into the saucepan with a drizzle of olive oil and seasoning. Keep covered until needed.
When the chicken is cooked through, serve immediately with the baby potatoes and greens. Sprinkle with some herbs and enjoy.