Tarragon Chicken with Roasted Leek Potatoes and Bearnaise

Steps

1. oven to 220°C. Line an oven tray (with a lip) with baking paper. Preheat BBQ grill (if using).
2. Toss potatoes and leek on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 10 minutes. While potatoes are roasting, stand corn cobs on their end on a chopping board and use a sharp knife to slice down to remove kernels.
3. Remove tray from oven, add corn and butter, toss to combine and roast for a further 15 minutes, until vegetables are tender.
4. While potatoes are roasting, pat chicken dry with paper towels. Place on a plate, drizzle with a little oil and season with salt, pepper and tarragon spice mix. Mix well to coat. Bring a small pot of salted water to the boil.
5. When potatoes have 12 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 3-4 minutes each side, until cooked through. Set aside, covered with foil, to rest before slicing thinly against the grain.
6. While chicken is resting, cook beans in pot of boiling water for 2-3 minutes, until bright green and tender. Drain and set aside. Roughly chop parsley leaves and stalks.
7. Divide roasted leek potatoes and beans between plates, top with tarragon chicken and drizzle over Béarnaise sauce. Garnish with parsley.