LEMON CHICKEN

 

Ingredients

• 1 eschallot (shallot), finely chopped
• 6 (about 120g each) free-range chicken breasts
• 1 tbs fresh rosemary leaves
• 2 garlic cloves, chopped
• Juice and grated rind of 1 lemon
• 1/2 cup extra virgin olive oil

Method

1. Place chicken in a shallow dish. In a separate bowl, combine rosemary, garlic, eschallot and lemon rind and juice. Whisk in the olive oil, then pour over the chicken. Cover and leave to marinate in the fridge overnight.
2. Preheat the oven to 180°C.
3. Remove the chicken from the marinade, place on a lightly greased roasting tray and bake for 25 minutes or until cooked through.

Meanwhile, place marinade in a saucepan and whisk over low heat until slightly reduced and thickened. Serve chicken with the sauce, the herb garden salad and couscous salad

DAY BEFORE MASHED POTATOES

Ingredients

• 9 potatoes, peeled and cubed
• 6 ounces cream cheese
• 1 cup sour cream
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter

Directions

1. Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
2. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
4. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.