Ingredients
- 700g Piccolos potatoes - whole or halved or both
- 4 chicken breasts
- 2 lemons - juiced and some zest
- 4 cloves garlic, finely chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp each butter
- 500g broad beans - skinned
- 1 spring onion - finely chopped
- Chervil or parsley - finely chopped
- Lemon thyme - fresh 6 medium tomatoes
- Sea salt & ground black pepper
Directions
Preheat oven to 200°C.
Melt the butter and oil in a small oven-proof pan, then add the chicken breasts, turning to coat well. Bake uncovered 25-30 minutes.
Mix Piccolos in a large bowl with 1-2 tbsp oil, 2-3 tbsp lemon thyme, and season to taste. Add Piccolos to a baking tray and bake for 25 minutes, stirring once.
Meanwhile, cook the broad beans according to packet instructions. Once cooked, mix with chopped spring onion, chervil, olive oil & seasoning.
Once the chicken is removed, switch oven to grill. Slice the tomatoes, splash with olive oil and season to taste. Grill for 5-7 minutes.
Over medium heat, add garlic to the pan, cook for 1 minute, add lemon juice and zest, and stir to reduce. Pour over the chicken, and serve on grilled or fried tomatoes with baked Piccolos and broad bean salad.