Over the past weeks I've had to adapt my recipes at home. Portions are smaller and the food preparation is more on the spare-of-the-moment, rather than a planned meal!
Yesterday I had some chicken breast which had been defrosting and was not in the mood of grilling the chicken then cooking some vegetables or some salad, so I opted for a 1 "pot" meal.
So here is what I used -
2 medium onions
4 new potatoes - or you can use 2 medium sized potatoes
1 tsp dried oregano
1/2 lemon, grated1/2 tangerine, grated. - if these are not in season, you can substitute with an orange
1 cup of water
At this point, put your oven on and set it at 160C
Place the peeled, sliced onions at the bottom of a non-stick oven dish. Next wash the potatoes and slice them. I like to keep the skin on, but if you prefer you can peel the potatoes before slicing them.
Next place the chicken breast over the potatoes. You can cut the breast into portions - you should be able to get 4 portions out of each whole breast, or you can leave it whole.
Finally season the chicken with the herbs and the lemon and tangerine zest. you can also add some fresh pepper if you prefer. Pour the water into the roasting dish, try and find a corner where there is no chicken to pour your water so that you do not remove any of the dressing. Cover the pan tightly with some baking paper or some foil and cook in a pre-heated oven at 160C for about 20 minutes.
