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Lemon & Tellicherry Pepper Chicken

Lemon & Tellicherry Pepper Chicken

4.5rating out of 5

(793 reviews from our customers)

Prep Time

30 min



​​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



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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!

For 2 people (double for 4)
1 lemon
2 garlic cloves
5g fresh rosemary
1 tbsp French Dijon mustard †
large British chicken breast
1 British chicken breast fillet
Tellicherry black peppercorns
5g Peppermongers Tellicherry black pepper
1 150g spring greens
400g potatoes
1 honey pot (28g)
You Will Need
Pestle & mortar, tin foil, butter, olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 garlic clove
  • 5g rosemary
  • 1 tbsp Dijon mustard<span class="strong">†</span>
  • 1 large British chicken breast fillet
  • Peppermongers Black Pepper
  • 150g spring greens
  • 400g potatoes
  • 1 pot of honey (25g)
Typical Values per 100g per serving
Energy 351 kJ
83 kcal
1772 kJ
418 kcal
of which saturates
0.8 g
0.1 g
4 g
0.7 g
of which sugars
11.5 g
2.8 g
58 g
14.2 g
Fibre 1.2 g 6 g
Protein 8.7 g 43.8 g
Salt 0.17 g 0.85 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 lemon
1 garlic clove
5g rosemary
rosemary (100%)
1 tbsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
1 large British chicken breast fillet
chicken breast fillet (100%)
Peppermongers Black Pepper
Whole black peppercorns
150g spring greens
spring greens(100%)
400g potatoes
1 pot of honey (25g)
blossom honey
  • 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


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


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