Better For You Crispy Chicken & Veg

This is all about some fool proof tricks to ensure the crispiest, perfectly cooked chicken with minimal oil needed. All you need and some heavy based pots!

INGREDIENTS

SERVES 4 COOKING TIME 45 mins

2 large chicken breasts, fat trimmed

2 tsp. sweet paprika

2 tsp. dried oregano

2 potatoes, chopped into 2 cm pieces

2 large zucchinis, sliced into 1 cm coins

200g cherry tomatoes, washed

1/2 purple onion, finely sliced

4 big handfuls rocket leaves

1 large lemon

Sea salt

Cracked pepper

Extra virgin olive oil

METHOD

1.       Preheat the oven to 190ᵒC fan-forced, line a baking tray with baking paper. Place the chopped potato, zucchini, whole cherry tomatoes and onion in the baking tray and toss with 1 tbsp. olive oil, a pinch of salt and pepper. Place in the oven to roast for 45 minutes or untill cooked and crispy.

2.       Season both sides of chicken breast with paprika, dried oregano, salt and pepper; cover with baking paper and tenderize chicken breasts (or bash with whatever you have) to 1.5 cm thick; heat a large frying pan to a high heat with 1 tbsp. olive oil and place chicken in frypan; top with 1 sheet of baking paper and place 1-2 heavy based saucepans on top. This will apply weight to the chicken to ensure a crisp surface whilst trapping the moisture in. After 2 minutes, repeat on the remaining side and cook for a further 2 minutes or until cooked through. Set aside to rest.

3.       Toss the rocket leaves with the juice of ½ a lemon, some olive oil, a pinch of salt and pepper.

4.       Slice the chicken into 2 cm pieces, serve with roast vegetables and rocket salad.

GEORGIE’S TIPS

• Swap vegetables for what ever is in season; pumpkin, sweet potato, parsnip, beetroot, fennel, capsicum all work in replacement

• Swap the rocket for mixed lettuce leaves or baby spinach leaves