Lemon Herb Chicken and Potatoes

Ingredients

• 190g (6.5 oz) chicken breast
• 250g (9 oz) baby potatoes, halved
• 2 tsp (10ml) olive oil
• 15ml (1 tbsp) lemon juice
• 1/2 lemon, sliced into rounds
• 2 garlic cloves (6g), crushed
• 1 sprig rosemary, 3 sprigs thyme
• 1/2 tsp fine salt, 1/4 tsp black pepper
• 1 tsp salt, for the potato water

Method

1. Heat the oven to 200C / 400F (fan 180C / 350F). Parboil the halved potatoes in salted water for 8 min - a knife should meet slight resistance.
2. Drain them into a colander and shake it hard for 10 seconds, until the cut faces look scuffed and floury. Those roughed-up edges are what turn into crunch.
3. Toss the potatoes with the oil, garlic, rosemary and thyme and spread them cut-side down on the tray.
4. Roast 15 min on their own - potatoes need the head start.
5. Season the chicken, lay it on the tray with the lemon rounds on top, and roast 18-20 min more.
6. Check the chicken reads 74C / 165F at the thickest point. If the potatoes need more colour, lift the chicken out and give them 5 min longer.
7. Squeeze the lemon juice over, rest the chicken 5 min, then slice and spoon the pan juices back over everything.