Quick and easy.
We usually serve this with potato gratin as suggested by Jamie, it moistens up what could be a potentially dry dish (if you over cook the chicken!) So when I made chips tonight, I naturally added a good helping of mayonnaise… which ended up in the bin!
To make the chips, peel potatoes and cut into chunky sized chips. Add to a pan of boiling water and boil for 7 minutes. Drain and spread over a baking tray, and allow to cool for 5 minutes. Finely chop garlic and rosemary, sprinkle over the top and season generously. We use pink rock salt, and freshly ground pepper. Pop in the oven for 40 minutes, turning them over half way. To be honest, as long as they don’t start to burn, I’d leave them in as long as you can! Perfectly fluffy on the inside and crisp on the outside.
Served with the warm leek, spinach and pea salad, this is a really balanced and tasty meal… and far from dry!