2-3 medium waxy potatoes, peeled and sliced into 1cm slices
40g green beans, topped and tailed and cut in half if long
200ml chicken stock
½ lemon, juiced - or to taste
Salt and pepper to taste
Preheat the oven to 1900C (Fan 1700/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 green 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.
Grilled Tandoori Chicken with Wholegrain Salad and Mint Yoghurt
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