- Olive Oil
- Chicken Stock Cubes
- Fresh Sage
- Skinless Chicken Breasts
- Fresh Rosemary
- Streaky Bacon
- Baby Leeks
- Baby Spinach
- Frozen Peas
Step 1: Prepare Potatoes and Line Dish
Peel the potatoes and slice either by hand or in a processor.
Prepare a baking tin lining the pan with olive oil, finely chopped onions and some fresh sage.
Boil the potatoes for around 20 minutes and then transfer them into the pan, bake these in an oven at 160 degrees to brown over.
Step 2: Prepare the Chicken
On some foil or greaseproof paper, sprinkle salt, pepper, rosemary and any other seasoning.
I love to use OXO vegetable stock cubes :)
Add a splash of olive oil to a frying pan and cook the chicken for 4 or 5 minutes till cooked through, I then laid the breasts out onto a tray and left in the oven on a low heat.
Step 3: Brasied Vegetables
Halve the leeks lenthways and rinse under a tap, then finely slice them. Put them into a empty lidded pan with some olive oil and stir often. Then add the spinach and frozen pears until cooked.
I also added some bell pepper purely because I love them. I sliced red, green and yellow peppers and added maggi seasoning along with vegetable stock and left to soften in a pot with some water.
Step 4: Enjoy
Take the potatoes and chicken out of the oven, and present on dinner plates as desired :)