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2 organic chicken breast fillets
1 lemon, zested and juiced
2 cloves garlic, finely chopped
1 tbs rosemary, finely chopped
2 tbs olive oil
4 small desiree potatoes
1 tbs sour cream
1 tsp mustard
1/2 bunch chives, cut into 2cm lengths
Sea salt and pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a bowl, combine the lemon juice zest, garlic, rosemary and oil. Add the chicken breasts, cover with plastic wrap and refrigerate for two hours. Heat a barbecue or char-grill pan over low-medium heat, add the chicken breasts and cook for six minutes on each side or until browned and cooked through. Meanwhile, boil the potatoes in salted water until tender, drain and cut into chunks. Combine the potatoes with the sour cream, mustard, chives and salt and pepper. To serve, divide the potato salad between two plates, top with a chicken breast and a wedge of lemon. Serves 2.