Lemon Chicken With Potatoes And Feta Salad - cooking recipe

Ingredients

1 3/4 lbs new potatoes, scrubbed
5 tbsp mild olive oil
1 1/3 lbs boneless chicken breasts
2 None lemons, 1 juiced, 1 cut into slices
2 cups chicken stock
1 tsp cornstarch
7 ounces feta cheese, diced
1 small cucumber, seeded and diced
1 tbsp chopped parsley
2 tsp chopped thyme
6 tbsp balsamic vinegar
1 tsp sugar
None None Extra parsley and thyme, to garnish

Preparation

Preheat the oven to 325\u00b0F. Toss the potatoes in a bowl with 2 tablespoons of the oil and salt and pepper. Place in roasting pan and roast for about 1 hour until tender and golden.
Season the chicken breasts with salt and pepper and place in a shallow baking dish with the lemon slices. Bake on the shelf below the potatoes for 40 minutes or until cooked through.
Bring the chicken stock to a boil with the lemon juice in a saucepan and boil until reduced by about two-thirds. Blend the cornstarch with 1 tablespoon water and add to the pan. Bring to a boil and cook stirring for 2 minutes until thickened.
Mix the feta and cucumber together in a bowl with the herbs. Whisk together the vinegar, remaining oil, sugar and a little salt and pepper and toss with the feta salad. Cut the chicken into thick slices and transfer to serving plates. Top with the sauce and serve with roasted potatoes and salad. Garnish with parsley and thyme.