Herbed Chicken with Roast Potatoes and Greens

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Set aside a medium pot (with a lid). Pat potatoes dry, toss with first measure of thyme and a drizzle of oil on prepared tray and season. Bake (on second highest rack) for about 20 minutes, until tender. Turn once during cooking. Turn oven to high grill and grill potatoes for a further 5 minutes, until golden and crispy.
2. Pat chicken dry and add to a medium bowl with second measure of thyme and mustard. Season and toss to coat well. Set aside.
3. Pour boiling water into a medium pot, cover and bring to the boil. Trim ends from broccolini and cut any larger pieces in half lengthways. Add broccolini and peas to pot and cook, uncovered for about 3 minutes until bright green and tender. Drain, refresh under cold water then leave to drain well.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken for about 3 minutes each side (depending on thickness), or until just cooked through. Remove and set aside, covered, to rest. Season with salt before slicing thinly and toss back through any resting juices.
5. While chicken cooks, crumble feta into a large bowl. Add drained broccolini and peas along with spinach and first measure of balsamic and raspberry dressing. Toss to combine and season to taste.
6. To serve, divide roast potatoes and greens between plates and top with herbed chicken. Drizzle over remaining dressing to taste (if desired).