Rosemary chicken breast with new potatoes and green beans

Ingredients

For 1 serving

• Chicken breast150 g
• Potatoes220 g
• Green beans150 g
• Extra virgin olive oil10 g
• Rosemaryto taste
• Garlic1 clove
• Lemon0.5
• Saltto taste
• Black pepperto taste

In season: May – September

Method

1. Heat the fan oven to 200 °C. Wash the potatoes, cut them into wedges of about 2 cm and pat dry; toss them on a lined baking tray with half the oil, a few rosemary needles and salt.
2. Roast the potatoes for 30 minutes, turning halfway, until golden and crisp outside and soft inside.
3. Meanwhile put the chicken breast on a plate with the lemon juice, the peeled and crushed garlic and a sprig of rosemary and leave it to marinate for 10 minutes, turning once.
4. Bring a small pan of water to the boil, salt it and cook the topped green beans for 8 minutes, until tender but still al dente; drain.
5. Heat a griddle pan over high heat. Lift the chicken out of the marinade, pat dry, salt it and grill for 5 minutes per side without moving it, until it has golden grill marks and is no longer pink in the centre; rest it for 2 minutes before slicing so it stays juicy.
6. Dress the green beans with the remaining oil and a pinch of salt and serve the chicken with the potatoes and beans and a grind of black pepper.