THE BEAUTY BUZZ

Garlic herb chicken & potatoes

INGREDIENTS

1/3 cup chicken broth or stock 1/4 cup unsalted butter, melted 1 tablespoon finely chopped garlic (or 4 cloves) 2 teaspoons chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1/2 teaspoon salt Fresh ground black pepper, to season 4 x 150 grams boneless, skinless chicken breasts 500 grams baby potatoes, peeled and quartered into 1-inch pieces 500 grams green beans (or asparagus)

INSTRUCTIONS

Preheat oven to 200°C Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside. Combine together the butter, broth (or stock), garlic, parsley, thyme and rosemary together in a bowl. Place chicken on the baking sheet and arrange the potatoes all around the chicken. Toss 1/2 cup of sauce through the chicken and potatoes, and season well with salt and pepper. Lightly spray all over with olive oil spray or cooking oil spray. Bake in preheated oven for 15 minutes or when potatoes just start to become golden. Carefully remove baking tray from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour the remaining garlic herb butter sauce over the beans, toss well and return to the oven for a further 10 minutes, or until chicken is cooked through (no longer pink in the middle) and potatoes are for tender. Broil (or grill) for 2-3 minutes until chicken is golden and potatoes crisp.

Sprinkle with fresh chopped herbs (optional), and serve immediately with pan juices.

mediterranean chicken + potatoes

INGREDIENTS

4 skin-on , bonein chicken thighs ¼ cup lemon juice 3 tablespoons olive oil 1 tablespoon red wine vinegar 4 large garlic cloves , crushed 3 teaspoons dried basil 2 teaspoons dried oregano 2 teaspoons dried parsley 2 teaspoons salt , plus extra 8 baby potatoes , halved 1 red onion , cut into wedges 1 red bell pepper (capsicum), deseeded and cut into wedges 1 large zucchini , sliced 4 tablespoons pitted Kalamata olives Lemon slices , to serve

INSTRUCTIONS

In a shallow dish, combine the lemon juice, 2 tablespoon of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade and store in a jug to use later. Add the chicken to the marinade in the dish and coat evenly. Cover and marinate turning occasionally in the marinade. Preheat oven to 220°C. Heat the remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). Drain some of the excess fat, leaving about a tablespoon for added flavour. Arrange the vegetables around each chicken thigh. Drizzle the vegetables with the remaining marinade, tossing them through the oil mixture to evenly coat.

Cover skillet or dish with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill / broil on a medium heat setting; uncover and cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.