2 chicken breast fillets
300g echarlotte potatoes, scrubbed and cubed
15g fresh rosemary, chopped
4 tsp extra virgin olive oil
1 tbsp balsamic vinegar
½ lemon, juice of
Preheat the oven to 220ºC, gas mark 7.
Toss the cubed potatoes with the rosemary, 3 tsp of the oil and seasoning, and arrange in a single layer over the base of a roasting tin.
Cook for 30 minutes turning once until crisp and golden.
Meanwhile, prepare the chicken beasts (see top tip).
Heat the remaining tsp of oil in a non-stick frying pan or ridged griddle pan.
Add each butterflied chicken breast and cook for 6 minutes each side until golden brown and cooked through.
Just before serving drizzle the vinegar over the chicken and add the lemon juice.
Cook for 1 minute, then season. Drain the potatoes on kitchen towel and serve with the chicken, lemon wedges and a rocket salad.
TOP TIP: To butterfly the chicken: place the chicken fillets on a chopping board and remove each inner)
Recipe from Good Food magazine