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.