Thai basil roasted lemon chicken with potatoes and celery, served with steamed brown rice

Thu, 6 February 2020

Chef: Kwanghi Chan

Serves 4
Ingredients:
• 4 large chicken fillets, cut in half
• Salt and freshly ground black pepper
• 100g rapeseed oil
• 2 pints of chicken stock
• 2 sticks of celery
• 200g rooster potatoes, scrubbed and cut into chunks
• 2 cloves garlic, peeled
• 1 handful chopped coriander and Thai basil
• 1 half lemon
• 2 bay leaves
• 300g cooked brown rice

Instructions:
1. Preheat your oven to 180°C and season the chicken fillets with salt and pepper.
2. Heat the oil in a roasting pan or a casserole dish set over at medium to high heat.
3. Sear the chicken skin-side down in the roasting pan. After about 5-7 minutes, flip chicken over.
4. Add the potatoes and stir them in the oil. Next add garlic cloves, tossing everything together so they are well-coated in oil, & finally add the celery.
5. Transfer the chicken to the oven and cook for another 30-40 mins until chicken is cooked through and the potatoes are tender.
6. Remove from the oven and stir in the herbs. Serve with steamed brown rice and the cooking juices from the casserole dish.