Crispy Skin Chicken with Herbed Potatoes and Balsamic Jus

Steps

1. Cook vegetables Dice potatoes 2cm and add to a medium pot. Cover with hot tap water, add a pinch of salt and cover with a lid. Cook on high for 15 minutes. Cut courgette into 1cm wide batons. Add courgette and green beans to pot. Cook a further 2-3 minutes, until vegetables are tender. Drain and return to pot with remaining vegetables ingredients. Season and set aside, covered.
2. Prep chicken Pat chicken dry and season. Place in a medium bowl, then add chicken spice and toss to coat.
3. Cook chicken Heat a drizzle of oil in a medium fry pan on medium heat. Cook chicken for 5-6 minutes each side, or until cooked through. Rest, uncovered, for a few minutes before slicing thinly.
4. Heat jus Wipe pan clean and add balsamic jus. Return pan to medium heat and heat jus, until almost simmering. Remove from heat.
5. Serve vegetables topped with chicken and jus.