份量Serve: 1
| 材料 | INGREDIENTS |
| 數個 薯仔 | 1 large handful potatoes |
| 鹽 | salt |
| 1平匙 黃薑粉 | 1 heaped teaspoon turmeric |
| 1個 檸檬 | 1 lemon |
| 1/2茶匙 小茴香粉 | ½ teaspoon ground cumin |
| 5棵 新鮮芫荽 | 5 sprigs fresh coriander |
| 1/4隻 紅辣椒 | ¼ red pepper |
| 2.5厘米長 新鮮薑 | 2.5 cm piece fresh ginger |
| 1塊 天然飼養雞胸肉 | 1 higher-welfare chicken breast |
| 橄欖油 | olive oil |
| 海鹽 | sea salt |
| 現磨黑胡椒 | freshly ground black pepper |
做法 Method
1. 預熱焗爐至攝氏200度/華氏400度/煤氣6度。薯仔去皮切成2.5厘米/1寸大小的粒狀，放入凍鹽水中。大火把水燒開後轉小火煮數分鐘，隔水並在笊籬燜熟
Preheat the oven to 200°C/400°F/gas 6. Peel a large handful of potatoes, cut them into 2.5cm/1 inch cubes and put them into a pan of cold, salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
2. 在碗中加入1平匙黃薑粉，1個檸檬的皮，半匙小茴香粉，5棵切碎芫荽，1/4隻略切紅辣椒，將2.5厘米長新鮮薑去皮切成幼火柴狀
Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh coriander, a quarter of a red pepper, roughly chopped, and a 2.5cm/1 inch piece of fresh ginger, peeled and finely sliced into matchsticks.
3. 檸檬切3片待用，剩餘檸檬搾汁於碗中
Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl.
4. 薯仔滴乾水和連皮雞胸肉放入碗內。將所有材料拌勻加入橄欖油並以海鹽和現磨黑胡椒調味
Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper.
5.薯仔先放入焗盤，再放上雞肉及檸檬片。灑上橄欖油放於焗爐中層焗25至35分鐘
Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.
More about this recipe: http://www.jamieoliver.com/recipes/chicken-recipes/roasted-chicken-breast-with-lemony-bombay-potatoes
Special thanks on translation: Ms Ida Lam
