500g baby new potatoes
zest ½ lemon, then cut into wedges
4 tbsp gluten free white breadcrumbs
25g lactose free butter, melted, plus a knob for the potatoes
1½ tsp coarsely ground peppercorns
1 tsp finely chopped parsley
4 small skinless chicken fillets
a few thyme sprigs, leaves only
Green salad, to serve
Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water.
Cover and bring to the boil, then simmer for 15 mins until cooked.
While the potatoes cook, combine the lemon zest, gluten free breadcrumbs, parsley, lactose free butter and peppercorns.
Put the chicken fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet.
Pop the lemon wedges in the tin and bake for 15-20 mins until the chicken is cooked and the crumb is golden and crunchy.
When the potatoes are cooked, drain in a colander and crush lightly.
Add a knob of lactose free butter, season and scatter with the thyme. Serve with green salad.
Recipe adapted from: Good Food