Lemon & Tellicherry Pepper Chicken

Lemon & Tellicherry Pepper Chicken

Rating
4.50rating out of 5

(793 reviews from our customers)

Prep Time

30 min

Cuisine

British

Use within

5-6 days

​​Tellicherry is the best black pepper on the planet, hand-harvested and sun-dried in the hills of tropical paradise Kerala, India. The wonderful Gousto chefs have created the ultimate lemon pepper chicken dish, served with rosemary potatoes, seasonal kale and a flavour-packed kick of Peppermongers Tellicherry!"​ ​- Tom, the pepper man.

Prep Time

30 min

Cuisine

British

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
large British chicken breast
1 British chicken breast fillet
Dijon-mustard
1 tbsp French Dijon mustard †
garlic-clove
2 garlic cloves
honey-pot
1 honey pot (28g)
Lemon
1 lemon
Potatoes
400g potatoes
fresh-rosemary
5g fresh rosemary
Tellicherry black peppercorns
5g Peppermongers Tellicherry black pepper
Spring-greens
1 Spring greens
You Will Need
Pestle & mortar, tin foil, butter, olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 large British chicken breast fillet
  • Dijon mustard<span class="strong">†</span>
  • garlic clove
  • Honey pot
  • lemon
  • Potatoes
  • rosemary
  • Peppermongers Black Pepper
  • Spring greens
Typical Values per 100g per serving
Energy 319 kJ
75 kcal
1751 kJ
413 kcal
Fat
of which saturates
0.8 g
0.1 g
4.3 g
0.7 g
Carbohydrate
of which sugars
9.5 g
3.1 g
51.8 g
16.8 g
Fibre 0 g 0.2 g
Protein 8.2 g 44.9 g
Salt 0.16 g 0.88 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 large British chicken breast fillet
Dijon mustard
Water, mustard seeds, spirit vinegar, salt
garlic clove
Honey pot
lemon
Potatoes
rosemary
Peppermongers Black Pepper
Whole black peppercorns
Spring greens
Allergens
  • Allergens highlighted by † (mustard, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Lemon & Tellichery Pepper Chicken

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Crush the black peppercorns finely in a pestle and mortar

Peel and finely chop (or grate) the garlic

2 Lemon & Tellichery Pepper Chicken

Cut the potatoes (skins on) into bite-size chunks

Add them to a pot of salted boiling water over a high heat and cook for 10-15 min or until just (known as 'parboiling')

Meanwhile, lay a sheet of foil onto a baking tray

3 Lemon & Tellichery Pepper Chicken

Place your hand flat on the chicken breast on a chopping board

Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces

Add the chicken to the foil

4 Lemon & Tellichery Pepper Chicken

Coat with the pepper, honey, Dijon mustard, garlic, zest and juice of the lemon(s) with 1 tbsp (2 tbsp) olive oil and a pinch of salt

Scrunch up the foil over the chicken, leaving the parcel open

Place the tray in the oven for an initial 10-15 min

5 Lemon & Tellichery Pepper Chicken

Meanwhile, strip the rosemary leaves from the stalks and chop them finely

6 Lemon & Tellichery Pepper Chicken

Drain and steam-dry the parboiled potatoes

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) butter over a medium-high heat

Once the butter has melted, add the potatoes with the rosemary and a big pinch of salt and cook for 3-5 min or until just starting to crisp

7 Lemon & Tellichery Pepper Chicken

Remove the tray from the oven, add the potatoes and return the tray to the oven until the chicken has cooked through (approx. 5 min)

Meanwhile, return the pan to a medium heat with a knob of butter, then add the kale with a splash of water and a lid

Cook for 4 min or until tender with a slight bite

8

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Serve the chicken over the kale and potatoes with the cooked lemon pepper sauce spooned over

Enjoy!

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