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- 900 g (2lb) Maris Piper potatoes, peeled and cut into 2.5cm (1in) cubes
- Olive oil spray
- 4 g whole garlic cloves, in skins
- 4 rosemary sprigs
- 4 skinless chicken breasts
- 200 ml (7fl oz) hot chicken stock
- 4 Tbsp. half-fat crème fraîche
- 1 tsp. dijon mustard
- Juice of ½ lemon
- 50 g (2oz) watercress, roughly chopped
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. Boil potatoes in a pan of salted water for 5min. Drain; steam dry in a colander for 2min.
- Step 2
Tip potatoes into a roasting tin; spray with oil. Scatter over garlic and three rosemary sprigs. Roast for 30-35min, turning often, until golden. Finely chop remaining rosemary leaves. Sprinkle over potatoes.
- Step 3
Meanwhile, put chicken on a board, cover with clingfilm and flatten with a rolling pin to a 1cm (½in) thickness. Heat a griddle pan until hot. Spritz chicken with oil on both sides. Season. Griddle for 8-10min, turning once, until cooked. Set aside, cover loosely with foil and keep warm.
- Step 4
Add a little water to hot pan, stir to dissolve any sticky bits, then pour into a small pan with stock. Bubble for 1-2min until reduced slightly. Remove from heat; add crème fraîche, mustard and lemon juice. Season, then add watercress to wilt. Drizzle sauce over chicken and serve with the potatoes.
Per Serving:
- Calories: 367
- Total carbs: 41 g
- Sugars: 2 g
- Total fat: 5 g
- Saturated fat: 2 g

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
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