Roast chicken breast with lemony bombay potatoes

Ingredients

• 6 medium sized potatoes
• salt
• 2 heaped teaspoons turmeric
• 2 lemons
• 1 teaspoon ground cumin
• small bunch fresh coriander
• 1 red pepper
• 5cm piece fresh ginger
• 2 chicken breasts (skin on- to be removed after cooking)
• Freshly ground pepper and salt
• 2 teaspoons of olive oil or Fry Light

Method

1. Preheat the oven to 200°C/400°F/gas 6. Peel the potatoes, cut them into 2.5cm/1 inch cubes and put them into a pan of cold, salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
2. Put the turmeric into a bowl and add the zest of both lemons, a teaspoon of ground cumin, the chopped fresh coriander, a roughly chopped red pepper, and a 5cm piece of fresh ginger, peeled and finely sliced into matchsticks.
3. Cut 6 slices from one lemon and set aside. Squeeze the juice from the other lemon into the bowl. Shake the potatoes up in the colander and add them to the bowl with the chicken breasts, skin left on (I left it on for the cooking, but didn’t eat it as it would need to be synned). Toss everything around with the 2 teaspoons of olive oil, and season well with sea salt and freshly ground black pepper.
4. Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Spray all over with Frylight and cook in the middle of the oven for 25 to 35 minutes.