@petites_choses: This super herby and lemony chicken tray bake with mashed potatoes is an incredibly easy and delicious dish made using my favorite tools by Braun MyltiQuick 9 The big chopper is perfect to grind spices, and the large chopper create the best marinade to tenderize the chicken and create a succulent juicy dish. The whisk and the masher were the perfect tools to finish the dish. You can prepare the marinated chicken and freeze it until ready to roast! Herb and lemon baked chicken with mashed potatoes With @BraunHouseholdME 1 kg chicken breast, cut into medium strips For the marinade: 2 tsp cumin seeds 1 tsp coriander seeds 3-4 garlic cloves 1/2 bunch of parsley, only leaves 1/2 bunch of coriander, leaves and stems Handful of mint leaves Handful of basil leaves 1 green onion, sliced 1/2 cup olive oil 2 lemons, juiced and zested 1 tsp salt For the mash: 4 large potatoes, peeled, cubed, boiled 2 tsp cumin Salt and pepper- to taste 6 tbsp extra virgin olive oil Dry mint and lemon juice (optional) In the small chopper, pulse the cumin and coriander seeds until powdered. Place in the big chopper the herbs, garlic, onion and pulse until finely chopped. Avoid over blending. In the tall container, whisk the oil, lemon juice and zest, the ground spices and salt until emulsified. Transfer to the big chopper and pulse into the herbs. Transfer to a large ziplock bag, add the chicken strip and massage well before marinating for a minimum of 1 hour- up to overnight. Preheated oven at 200C Trasfer the chicken to a large baking dish. Drizzle extra olive oil on top and roast for about 15-20 min, flipping midway and baking until some of the chicken edges become golden. Don’t over cook! Meanwhile, use the potato masher tool to mash the potatoes in a chunky mash. Season with cumin, salt, pepper, and olive oil. Add the dried mint and lemon juice if using. Serve the chicken and the lemony juice in bowls over the mashed potatoes.

Yasmine Idriss❤️

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Friday 20 February 2026 12:11:18 GMT