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Chicken skewers with lemon-roasted potatoes and whipped feta
Fruit and vegetables
1
lemon
, juice and zest
½ bulb
garlic
, finely chopped
1 tbsp
chilli
flakes
2 sprigs
rosemary
4 sprigs
thyme
3 Maris Piper potatoes, skin on and sliced into 2cm/¾in rounds
1 lemon, juice only
2
garlic
cloves, crushed
1 lemon, juice only
large handful
rocket
leaves
Tins, packets and jars
100ml/3½fl oz
chicken stock
1 tsp fine
semolina
(optional)
pinch chilli flakes
Cooking ingredients
2 tbsp clear
honey
1 tbsp flaky
sea salt
1 tbsp
olive oil
1 tsp
black peppercorns
, crushed
3 tbsp
vegetable oil
1 tbsp
salt
, for the cooking water, plus extra to season
1 tsp dried
oregano
pinch
black pepper
pinch flaky
salt
pinch cracked
black pepper
about 100ml/3½fl oz light
olive oil
2 tbsp runny
honey
Dairy, eggs and chilled
100g/3½oz
feta
, broken into pieces
50g/1¾oz
feta
, crumbled (optional)
Meat, fish and poultry
3 large
chicken breasts
, cubed
Back to recipe
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