Lemon & Garlic Chicken with Piccolos & Broad Bean Salad

Lemon & Garlic Chicken with Piccolos & Broad Bean Salad




  • 700g Piccolos potatoes - whole or halved or both
  • 4 chicken breasts
  • 2 lemons - juiced and some zest
  • 4 cloves garlic, finely chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp each butter
  • 500g broad beans - skinned
  • 1 spring onion - finely chopped
  • Chervil or parsley - finely chopped
  • Lemon thyme - fresh 6 medium tomatoes
  • Sea salt & ground black pepper


Preheat oven to 200°C.

Melt the butter and oil in a small oven-proof pan, then add the chicken breasts, turning to coat well. Bake uncovered 25-30 minutes.

Mix Piccolos in a large bowl with 1-2 tbsp oil, 2-3 tbsp lemon thyme, and season to taste. Add Piccolos to a baking tray and bake for 25 minutes, stirring once.

Meanwhile, cook the broad beans according to packet instructions. Once cooked, mix with chopped spring onion, chervil, olive oil & seasoning.

Once the chicken is removed, switch oven to grill. Slice the tomatoes, splash with olive oil and season to taste. Grill for 5-7 minutes.

Over medium heat, add garlic to the pan, cook for 1 minute, add lemon juice and zest, and stir to reduce. Pour over the chicken, and serve on grilled or fried tomatoes with baked Piccolos and broad bean salad.

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