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Roasted Lamb with lemon and oregano
Our tested Roasted Lamb Bisque: charcoal-grilled, generous, and balanced with lemon and...
Greek · Side
Olive and caper Chicken Breast Side
A herby take on Chicken Breast Side, built on olive and caper and finished the way we like it. Ready in about 32 min and easily enough for 4 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the dried oregano and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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