Lemon and herb chicken with celeriac remoulade recipe
This is a wonderfully simple and appetising meal that’s perfect for a light midweek dinner, weekend lunch or barbecue. Butterflying the chicken breasts ensures they cook quickly and evenly so it’s ideal for the chargrill. Celeriac remoulade is a French classic and a great way to serve this under-used vegetable. You can make a healthier version by using half-fat mayo and 0%-fat Greek yogurt if preferred. This probably makes more remoulade than you need but it will keep in the fridge for a couple of days.
Ingredients
- 1 lemon, zest and juice
- 3 tbsp extra-virgin olive oil, plus extra for drizzling over the rocket
- 2 garlic cloves, minced
- 0.5 tsp chilli flakes (optional)
- 0.5 tsp dried mixed herbs
- 2 tbsp finely chopped fresh herbs (like lemon thyme, parsley and basil), plus extra to serve
- 4 skinless and boneless chicken breasts
- 2 lemons, halved
- 1 pinch each sea salt and freshly ground black pepper
- 1 small bag (about 60g/2oz) rocket (and French fries if you like), to serve
- 1 lemon, zest and juice
- 3 tbsp extra-virgin olive oil, plus extra for drizzling over the rocket
- 2 garlic cloves, minced
- 0.5 tsp chilli flakes (optional)
- 0.5 tsp dried mixed herbs
- 2 tbsp finely chopped fresh herbs (like lemon thyme, parsley and basil), plus extra to serve
- 4 skinless and boneless chicken breasts
- 2 lemons, halved
- 1 pinch each sea salt and freshly ground black pepper
- 1 small bag (about 60g/2oz) rocket (and French fries if you like), to serve
- 1 lemon, zest and juice
- 3 tbsp extra-virgin olive oil, plus extra for drizzling over the rocket
- 2 garlic cloves, minced
- 0.5 tsp chilli flakes (optional)
- 0.5 tsp dried mixed herbs
- 2 tbsp finely chopped fresh herbs (like lemon thyme, parsley and basil), plus extra to serve
- 4 skinless and boneless chicken breasts
- 2 lemons, halved
- 1 pinch each sea salt and freshly ground black pepper
- 1 small bag (about 60g/2oz) rocket (and French fries if you like), to serve
- 1 medium celeriac, peeled and cut into thin matchsticks or shredded in a food processor
- 0.5 lemon, zest and juice
- 3 –4 tbsp good-quality mayonnaise
- 3 tbsp crème fraîche or Greek yogurt
- 2 tsp extra-virgin olive oil
- 1 tbsp grain mustard
- 2 tbsp finely chopped flat-leaf parsley
- 1 medium celeriac, peeled and cut into thin matchsticks or shredded in a food processor
- 0.5 lemon, zest and juice
- 3 –4 tbsp good-quality mayonnaise
- 3 tbsp crème fraîche or Greek yogurt
- 2 tsp extra-virgin olive oil
- 1 tbsp grain mustard
- 2 tbsp finely chopped flat-leaf parsley
- 1 medium celeriac, peeled and cut into thin matchsticks or shredded in a food processor
- 0.5 lemon, zest and juice
- 3 –4 tbsp good-quality mayonnaise
- 3 tbsp crème fraîche or Greek yogurt
- 2 tsp extra-virgin olive oil
- 1 tbsp grain mustard
- 2 tbsp finely chopped flat-leaf parsley
Details
- Cuisine: Mediterranean
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- In a large shallow dish, whisk together the lemon zest and juice, olive oil, garlic, chilli flakes (if using), dried and fresh herbs and season with ½ teaspoon of salt and a good grind of black pepper.
- Put a chicken breast on a chopping board and place your hand on top. Using a sharp knife, carefully slice horizontally down one side but not all the way through. Open the halves like a book to resemble a butterfly. Cover with a piece of baking parchment and lightly bash to flatten. Repeat with the other chicken breasts.
- Place the butterflied breasts in the dish with the marinade and baste to coat. Cover and chill to marinate for a minimum of 30 minutes or longer if you have the time.
- Meanwhile, make the remoulade. Put the celeriac in a large bowl and mix in a squeeze of lemon juice. Mix together the remaining ingredients and then stir through the celeriac until well combined. Season and add a little more mayonnaise or lemon juice if needed. Cover and set aside.
- Bring the chicken to room temperature 20 minutes before cooking.
- Heat a griddle pan over a medium heat (or preheat the barbecue) and cook the chicken for 4 minutes on each side or until cooked through and nicely chargrilled. Add the lemon halves to the pan or barbecue cut-side down for a couple of minutes to char.
- Serve the butterflied chicken scattered with fresh herbs, with the remoulade on the side and a handful of rocket lightly dressed with extra-virgin olive oil, and the charred lemon for squeezing over. It’s always nice to have a side of French fries too!
This recipe is from Ainsley's Good Mood Food by Ainsley Harriott (Ebury Press, £20). Photography by Dan Jones.
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