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Lemon chicken with rosemary potatoes recipe

Lemon chicken with rosemary potatoes recipe

33 ratings

Everyone will enjoy this easy traybake that uses breaded chicken steaks roasted alongside lemony 'n' herby potatoes and served with stir-fried cabbage - winner dinner! See method

  • Serves 4
  • Takes 40 mins
  • 440 calories / serving
  • Dairy-free


  • 550g baby potatoes, halved lengthways
  • 2 tbsp olive oil​
  • 10g fresh rosemary, ½ leaves picked and chopped, ½ to garnish
  • 4 garlic cloves, 3 bashed (skin on), 1 peeled and crushed
  • 4 frozen breaded chicken steaks
  • 1 lemon, zested and quartered
  • ¾ sweetheart cabbage, thickly sliced
If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    3g 16%
  • Sugars

    9g 10%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 45.4g Protein 15g Fibre 7.6g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the potatoes with 1 tbsp oil, the rosemary, bashed garlic and some seasoning in a large, shallow roasting tin; roast for 10 mins. Add the chicken steaks and lemon wedges and cook for 20-25 mins until the chicken is crisp and cooked through, and the potatoes are tender. 
  2. When the chicken has 5 mins left, heat the remaining oil in a frying pan over a medium-high heat and stir-fry the cabbage for 3-4 mins until tender and the edges are lightly golden. Stir in the lemon zest and crushed garlic, then fry for 1-2 mins more until fragrant; season. 
  3. Squeeze the roasted lemon over the chicken and potatoes and serve with the greens and black pepper.

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