Chicken Paillard with Crushed Rosemary Potatoes

1. Preheat the grill to high heat.

2. Chop the potatoes in half.

3. Finely slice the spring onion and radishes.

4. Coarsely chop the parsley.

5. Peel/finely chop the garlic.

6. Remove the rosemary leaves from the sprig.

7. Cook the potatoes in lightly salted boiling water for about 10 minutes until tender.

8. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side, then open it like a book.

9. To make the gremolata, in a bowl, mix together the parsley, garlic, ½ a tsp of lemon juice, a pinch of lemon zest, ½ a tbsp of olive oil with a pinch of salt and pepper.

10. Coat the chicken in ¼ tsp of olive oil and sprinkle over a pinch of salt and pepper. Place the chicken onto a baking tray, squeeze over a little lemon juice and cook near the top of the grill for about 4-5 minutes on each side until cooked through/no longer pink in the middle.

11. Once the potatoes have cooked, drain and cool them down under cold running water, then drain. Return the potatoes to the pot and slightly break up the potatoes with a wooden spoon.

12. In a frying pan, heat a tsp of olive oil over high heat. Add the potatoes, sprinkle over the rosemary leaves with a pinch of salt and pepper and cook for a couple of minutes until golden and crispy around the edges.

13. To make the salad, in a bowl, add the rocket, spring onions, radishes, balsamic vinegar, ½ a tbsp of olive oil with a pinch of salt and pepper and mix to combine.

14. Serve the chicken on a plate with the potatoes and salad on the side with the gremolata.