JAMES TANNER creates a French-style Sunday lunch that won?t cut into your weekend. The classic combination of thyme and garlic with chicken gives simple but strong flavours. Cara potatoes, which absorb the flavours of the stock and onion, work best.
Chop a clove of garlic, pick the leaves off 2 of the thyme sprigs, peel back the chicken skin and place the thyme and garlic under the skin. Drizzle with olive oil and remaining thyme and crushed garlic, place in an airtight container and refrigerate over-night.
Peel and slice potatoes, slice the red onion. Reduce the chicken stock by one third. Brush a deep baking tray (7”) with olive oil and season. Layer the potatoes and onions in the tray and top up with the stock. Cover with foil and bake at 180 degrees Celsius for 30-40 minutes until the potatoes are soft.
Colour the chicken breasts in a non-stick pan with garlic and thyme, cook at 180-200 degrees Celsius for 10-12 minutes or until cooked.
To serve spoon a generous helping of Lyonnaise potatoes in a bowl, slice the chicken breast in half and garnish with watercress.
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