Garlic Lovers Chicken and Potatoes

1. 1

   Make a marinade by slicing the lemon in half and squeezing its juice into a bowl, add 2 tbs olive oil and about half the garlic.

2. 2

   Run a sharp knife along the length of the chicken breast, almost cutting the meat in half.

3. 3

   Spread the olive oil mixture on the inside of the breast, wrap it in cling film and put in the fridge for at least 20 minutes.

4. 4

   Meanwhile, take potatoes and boil them in a saucepan for 10-15 minutes or until nearly cooked through.

5. 5

   When potatoes are parboiled, remove them from pot and rinse with cold water until cooled.

6. 6

   Peel if desired and cut quarters into slices.

7. 7

   Heat remaining oil in frying pan and add garlic, onion and potatoes.

8. 8

   Squeeze juice from remaining half lemon over potatoes, sprinkle with sage and leave to cook for about 5 minutes, turning every once in a while.

9. 9

   Pile potatoes onto serving plates and put chicken in the frying pan.

10. 10

    Cook until done, turning as needed.

11. 11

    If you want a lower fat option, the chicken can also be grilled in the oven.

12. 12

    Put chicken on plate and serve, with a salad on the side if you're really hungry!

* Per serving · 4 servings · Values may vary.

No additional tips available.