A FRESH-tasting dish to combat all the rich flavours of Christmas and New Year celebrations.
2 large floury potatoes, peeled and diced into 2cm cubes
14 black kalamata olives
½ onion, thinly sliced
4 sprigs thyme, 2 with leaves stripped
2 chicken breasts, sliced in half horizontally (not all the way through) and opened out like a book
1 lemon, cut into quarters
3 tbsp mayonnaise, with either a squeeze of lemon juice or ½ clove crushed garlic
1. Put a shallow, non-stick baking tray with 2 tbsp olive oil in a 220C/fan 200C/gas 7 oven to heat. Cook the potatoes in boiling water until just tender, about 5 minutes, then drain. Toss the potatoes in the hot oil, add the olives and the onion to the tray and season. Bake in the oven on the top shelf for 20 minutes until crisp and golden.
2. Meanwhile, heat a griddle (chargrill) pan or heavy frying pan. Mix the thyme with 1 tbsp olive oil. Brush the chicken with the flavoured oil and season well. Put on the griddle and squeeze over the lemon quarters, then leave the lemons, cut-side down, on the griddle. Cook the chicken for about 3-4 minutes each side until grill-marked and cooked through.
3. Serve the chicken with a squeeze of lemon juice, the roasties, and a dollop of mayonnaise.