Simon Rimmer Butter Lemon Chicken with Burnt Sweet Potato recipe on Sunday Brunch

Simon Rimmer served up a tasty buttery lemon chicken with burnt sweet potatoes on Sunday Brunch.

The ingredients are: 2 x sweet potatoes, cut into rounds about 20-25mm thick, 75ml vegetable oil, salt and pepper, 1tbsp dried oregano, 2x skinless chicken breast, approx. 300ml hot water, 2x chicken stock pots, and 60g butter, zest and juice of 1 lemon and a few oregano leaves.

To serve: greens and Greek yoghurt.

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