Serves 4

This is a simple dish that makes the best use of good-quality ingredients. It is smart enough 
for entertaining, but just as suitable for a quick weeknight supper. Serve with steamed vegetables or wilted spinach.

• 2 tbsp olive oil

• 1 garlic clove, peeled and lightly crushed

• Few sprigs of thyme

• 4 large chicken breasts, preferably free-range, with skin on

• Sea salt and freshly ground
 black pepper

• Few knobs of butter

For the crushed potatoes

• 500g Jersey Royal 
potatoes, scrubbed and large ones halved or quartered

• 2 tbsp extra-virgin olive oil, plus extra to drizzle

• Small bunch of coriander,
 leaves chopped

• 1 tbsp lemon juice or cider
 vinegar

1 Preheat the oven to 180C/
Gas 4. Heat the olive oil in 
an ovenproof frying pan over a medium heat and add the garlic and thyme sprigs. Pat the chicken breasts dry with kitchen paper, then season with sea salt and black pepper. Fry skin-side down for 5 minutes or until the skin 
is golden and crisp.

2 Turn the chicken over and add the butter to the pan. Spoon the melted butter over 
the chicken as it browns for 
1-2 minutes. Turn it again so 
 that the skin is uppermost, then roast in the preheated oven for 15-20 minutes or until cooked through. The chicken breasts should feel just firm when 
gently pressed.

3 Boil the potatoes in a pan of salted water for 8-10 minutes or until tender when pierced with a small knife. Drain, toss with a little extra-virgin olive oil, then crush lightly with the back 
of a fork. Add the chopped coriander and a good grinding 
of black pepper. Mix the lemon juice (or cider vinegar) with 
some more olive oil and season well to taste. Pour over the potatoes and toss well. Set aside and keep warm.

4 When the chicken breasts 
are cooked, place them 
on a warmed plate and leave to rest for a few minutes. Tip the melted butter and flavourful 
pan juices over the potatoes, discarding the garlic and thyme sprigs, and mix well.

5 To serve, place a neat mound of crushed potatoes on each warmed plate. Slice each chicken breast in half horizontally and place on top of the potatoes. Drizzle over a little olive oil, 
if you wish, and serve at once.

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