Roasted Redcurrant Chicken with Garlic and Rosemary New Potatoes

Serves 4

Ingredients
5 cloves of garlic
small bunch of flat-leaf parsley
3 tbsp olive oil
2 tbsp cranberry or red-currant jelly
grated zest of 1 lemon and 2 tbsp lemon juice
4 skinless chicken breasts
450g new potatoes
4 sprigs rosemary


Instructions 
1. Crush 2 of the cloves of garlic and finely chop the parsley, then add to a large bowl, mixing with 1 tbsp of the olive oil, the cranberry jelly and lemon zest and juice.
2. Score the chicken breasts diagonally 3-4 times (to a depth of about 1cm). Place in a bowl with the marinade, turning each breast in the mixture to ensure it is thoroughly coated. Season well with salt and pepper, then cover the bowl and leave for a minimum of 30 minutes.
3. Preheat the oven to 220c. Halve the potatoes and place in a large roasting tin with the remaining olive oil, whole garlic cloves and the sprigs of rosemary. Season well and roast for 20-25 minutes.
4. Remove the potatoes, reduce the temperature to 200c. Place the chicken breasts in the roasting tin on top of the potatoes. Pour over the remaining marinade and return to the oven for 15 minutes. Remove, cover with foil and allow to rest for 5 minutes.

Taken from The Intolerant Gourmet, Pippa Kendrick