Saucy Spring Chicken with Asparagus & Herby Garlic Potatoes

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Cut potatoes into rounds and mince garlic. Spread potatoes in a single layer on a lined oven tray and toss with garlic, lemon and herb spices and olive oil. Bake on upper oven rack for about 25 minutes, until tender and golden. Turn once during cooking.
3. Pat chicken dry and season with salt and pepper. Add chicken to a large bowl along with flour and toss to coat. Heat oil in large frypan on high heat. Cook chicken for about 4 minutes on each side, until golden brown and almost cooked through. Remove chicken from pan and set aside. While chicken is cooking thinly slice shallot and zest lemon. Trim ends of asparagus.
4. Keep pan on heat and reduce to medium-high. Melt butter and add shallot. Cook for 2-3 minutes, until starting to soften. Add stock and chicken back to pan. Cook for a further 3-4 minutes, until sauce has thickened and chicken is cooked through. Add peas and asparagus and cook for 2 minutes, until just tender. Stir through lemon zest and the juice of half a lemon. Season to taste with salt and pepper.
5. Cut broccoli into small florets and toss on a lined oven tray with oil. Season with salt and pepper and cook below potatoes for about 8 minutes, until starting to char. Toss through almonds and cook for 4-5 minutes further, until broccoli is tender and almonds are toasted.
6. Thickly slice chicken (if desired).
7. Potatoes with chicken and broccoli on the side. Spoon over pan sauces and vegetables.