Lemon and apple chicken with swede and parsnip mash

The first day of 2014 arrived with poring rain and howling winds. I didn’t feel like going outside at all and it was a day for comfort food. I had some chicken breasts that I wanted to cook for dinner. I took a look in my fruit bowl and decided to make lemon chicken, I had quite a few organic lemons that needed to be used up as well as an apple.

I looked through the vegetable box and I found a leek, a small handful of Brussels sprouts, a swede, garlic, fresh parsley and some sugar snap peas.

Lemon and apple chicken 

Preparation time 10 minutes 

Cooking time 40 minutes 

Oven 175C or 350C for 30 minutes and then 200C  or 400F for 10 minutes

Serves 3 – 4


  • 4 chicken breasts
  • 4 dl chicken stock
  • 1 apple
  • 1 leek
  • 4 cloves of garlic
  • 2 lemons
  • 1/2 tbsp pink peppercorns
  • 2 slices of parma ham
  • paprika powder
  • 3 bayleaves
  • salt & pepper

Rinse the chicken breasts and pat dry, trim and add salt, pepper and paprika powder. Pan fry until browned and set aside.

Rinse the leek, half and slice. Remove the core from the apple and cube. chop up the peeled garlic cloves. Place the leek, garlic and apple in an ovenproof dish.


Slice the parma ham and add together with the pink peppercorns, the chicken stock, the bayleaves and freshly ground black pepper.


Add the browned chicken.


Slice the lemon, remove the pips and place the slices on top of the chicken before placing it in the oven. Bake for 30 minutes and then in the higher heat for 10 minutes.

Whilst that is cooking make the swede and parsnip mash

Preparation time 5 minutes

Cooking time 20 minutes

Serves 2 – 3


  • 1 swede
  • 1 parsnip
  • 1 small handful fresh Brussels sprouts
  • 1 handful of parsley
  • 1 small handful of sugar snap pea
  • 1 tbsp creme fraiche
  • 2 tsp miso paste
  • 1 tsp hot sauce
  • 1/2 dl or 1/4 cup milk
  • salt & white pepper

Peel and dice the swede and parsnip. Boil them for 15-20 minutes or until soft. Slice the Brussels sprouts, roughly chop the parsley leaves and slice the sugar snap peas. Drain and place the swede and parsnip in the blender with the creme fraiche and milk and blend until smooth. Then taste with salt and white pepper. Once happy, add the sugar snap peas, the parsley and the Brussels sprout. Put the lid on and let stand for 5 minutes.

Take the chicken out of the oven, the lemon should now be crispy.


We ate the chicken with the remaining stock and juices and the mash. The crispy lemon slices were delicious and gave the dish freshness and texture.


The pink peppercorns added a lovely bite and the apple and leeks were soft and delicious. If you want sauce remove the lemon and the chicken and boil down the remaining stock and juice and thicken with corn starch. If you want to make this leaner serve with the cubed, boiled swede and parsnip mixed with the greens and don’t brown the chicken before cooking but it does add flavor.

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