This is a favourite of mine, as the chicken can be prepared for a BBQ, but is easy enough to cook on the stove top if the weather doesn’t play along with your plans (a perpetual hazard here in Northern Germany…).
I made this for dinner on Easter Saturday, which was supposed to be a BBQ, but, well, the weather gods had different plans…
If you don’t like or have access to buttermilk, then plain yogurt thinned with milk can be substituted.
For the chicken:
- 4 chicken breasts (skinless, boneless), sliced lengthways in half
- 500 my buttermilk
- Lemon juice
- 1/2 a lemon, sliced
- A bunch of fresh mint
- Salt and pepper
- Pour some of the buttermilk into a large, high sided dish. Add a couple of tablespoons of lemon juice; stir.
- Lay the halved chicken breasts in a single layer on top. Cover with the rest of the buttermilk.
- Sprinkle with salt and pepper; place the lemon slices on top.
- Roughly chop the fresh mint and sprinkle over the mint (stir it in a little too).
- Cover the dish with cling film and put flat in the fridge until needed.
Either grill on the BBQ until done (time depends on thickness of the filet) or fry in a heavy pan over a high heat. Check for doneness, because nobody wants rare chicken…
For the potatoes :
- 1kg small potatoes
- Olive oil
- Fresh rosemary
- Salt and pepper
- Preheat oven to 225 degrees C.
- Wash and dry the potatoes. Slice lengthways into quarters.
- Place in a roasting tin and drizzle with olive oil. Add salt and pepper to taste; add roughly chopped fresh rosemary.
- Mix the wedges with your hand to make sure they are all covered in oil and seasoning.
- Roast on the middle shelf of the oven until nicely browned and crispy on the outside, but soft in the middle.
Serve with the chicken and a nice green salad for a light, but tasty meal.