Herb chicken and roasted potatoes with a gourmet twist

A delicious dinner doesn’t always have to be hard work. Sometimes the best dishes are the easiest ones to whip up and this recipe is perfect proof!

Chicken and potatoes have long been a quintessential last-minute dinner dish but with some special seasoning and this deliciously creamy herb sauce, you can serve up the classic meal with a bit of a gourmet twist. If you’re looking to add some greenery to your plate, try frying some seasoned zucchinis and green beans until they’re tender and serve them up alongside the chicken. Enjoy!

Ingredients

• 4 potatoes, sliced into 1cm wedges
• Olive oil
• Salt and pepper, to season
• 4 chicken breasts
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp fresh chopped parsley
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
  Sauce
• 4 cloves garlic, crushed
• 1 tsp fresh chopped parsley
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 cup milk
• Salt and freshly ground black pepper, to taste
• 1 teaspoon corn flour mixed with 1 tablespoon water, until smooth

Method

1. Preheat oven to 240C. Line a baking tray with baking paper. Spread sliced potato over tray in single layer. Drizzle with olive oil. Season with salt and pepper. Roast for about 25-30 minutes or until tender.
2. Cover chicken breasts with onion and garlic powders and herbs. Season generously with salt and pepper. Heat 1 tablespoon of oil in large frying pan over medium-high heat. Cook chicken breasts for about 5 minutes each side or until cooked completely through. Transfer to plate. Cover and set aside.
3. Heat another 2 teaspoons of olive oil in frying pan. Sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant. Stir in milk. Season with salt and pepper, to taste. Bring to the boil. Add corn flour mixture to centre of pan. Stir quickly until sauce has thickened slightly. Reduce heat. Simmer gently for a further minute to allow the sauce to thicken more.
4. Return chicken to pan and coat with sauce. Sprinkle with extra herbs if desired. Transfer to plate. Serve with roast potatoes.