The most relaxed meals are those that are easy to prepare, simple to serve and shared with friends and family. Enjoy these delicious dishes made from the freshest, seasonal ingredients
Lemon and tarragon stuffed chicken breasts on garlic potatoes Preparation time 20 minutes
Cooking time 40 minutes, approx
Per serving: 373cals; 12g fat (3g saturated)
Serves 4
4 large organic chicken breasts (skin on)6tbsp finely chopped tarragon 2tbsp finely chopped lemon peel 1tsp crushed garlic2tbsp Dijon mustardJuice and finely grated zest of 1 lemon675g (11/2lb) potatoes, peeledOlive oil, to drizzle4 cloves garlic, choppedChopped mixed herbs, to serve1. Place the chicken breasts on a chopping board and carefully loosen the skin from the meat. Mix together the tarragon, lemon peel, garlic and mustard. Season well and spread onto the meat, underneath the loosened skin. Using a sharp knife, make 2-3 diagonal slashes on each breast. Place the meat in a shallow dish and drizzle over the lemon juice and zest. Cover and set aside to marinate.
2. Preheat oven to 220șC/200șC/Gas 7. Line a roasting tin with non-stick baking parchment and lightly grease with olive oil. Slice potatoes lengthways into 11/2cm (1/2in) slices and place in the tin in a single layer. Drizzle over olive oil to coat lightly and sprinkle on the chopped garlic. Season well and bake for 15 minutes.
3. Turn oven down to 200șC/180șC fan/Gas 6. Remove from oven, place chicken breasts on top of the potatoes and cook for 20-25 minutes or until the chicken is cooked through. Sprinkle with mixed herbs. Serve warm.
Wondering what wine to try?
We have enlisted the help of Gallo Family Vineyards wine expert Sylvain Removille to match our great recipes to their perfect wine partner.
'Take care not to overpower the delicate flavours of this dish. A refreshing, crisp white wine such as Gallo Family Vineyards Turning Leaf Sauvignon Blanc is the perfect accompaniment for the subtle, citrus, herby flavours here.'
Food and wine matching is brought to you by Sylvain Removille, wine ambassador for Gallo Family Vineyards.
Read on for the rest of the lunch menu
Courgette timbales with watercress and tomato salad
Grilled halibut with creamy lentils
Basil, tomato and olive tartlets
Fragrant rice salad, beetroot with walnuts and green beans, and baked fennel with red onions
Strawberry and ginger cheesecake
Stay organized with our useful time plan
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