Roasted Chicken Breast with Potatoes and Mozzarella
- For the chicken
- 4 Chicken breasts (at 150 grams)
- 1 generous pinch grated Lemon peel
- ½ teaspoon peppercorns
- 2 tablespoons vegetable oil
- For the potatoes
- 750 grams potatoes
- 50 grams olive oil
- 1 tablespoon herbes de Provence
- 1 tablespoon Caper (drained)
For the potatoes: Preheat the oven to 220°C (approximately 425°F). Peel the potatoes and cut into wedges. Drizzle with the oil and sprinkle with salt and herbs. Spread on a baking sheet. Bake in preheated oven for about 20 minutes, turning occasionally.
For the chicken: Rinse the chicken breasts, pat dry and bind with kitchen string. Rub with salt, pepper and lemon zest and cook for 8-10 minutes around a low heat in hot oil.
To serve: Arrange the potatoes on the plate and sprinkle with the capers. Cut the chicken and arrange on the plate. Serve next to 2 slices of mozzarella.