Roasted Chicken with Patatas Bravas

Roasted Chicken with Patatas Bravas; Bringing a touch of the Mediterranean into your kitchen, with this deliciously tasty family meal.



1 bunch of Flat Leaf Parsley, chopped
A glug of Olive Oil
1 tbsp Ground Cumin
1 Fresh Lemon, juiced
500g Chicken Breast, diced, skinless
5 medium Red Potatoes, chopped into cubes
1 tbsp Smoked Paprika
2 Garlic Cloves
1/2 Red Chilli, chopped
400g Tomato Passata (1 Carton)


Preheat your oven to 200 Celsius

Roughly chop the parsley and put into a mixing bowl with the olive oil, half the ground cumin and a good squeeze of lemon juice. Add the chicken breast and season with salt & pepper. Set aside to marinate

Chop the red potato into 2cm chunks (no need to peel) and pop on a lined baking tray.

Drizzle over olive oil, season with salt & pepper and sprinkle on the smoked paprika.

Place on the top shelf of your oven until slightly crispy. Turn over half way through.

Oven cook for 30 minutesPeel & grate the garlic, halve the red chillies length ways, deseed and finely chop.

Heat a drizzle of oil in a large frying pan on medium heat. Add the garlic, cumin and chilli.

Cook for 1 minute, then pour the tomato passata. Season with a pinch of salt & pepper.

Simmer on a low heat for about 7 minutes. Stirring regularly

Now it time to roast your chicken. Lay the chicken on a lined baking tray and roast on the middle shelf of your oven for 20-25 mintues

When the potato and chicken are cooked, spoon over some bravas sauce

Serve with spinach.

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