Chicken with Garlic Potatoes, Asparagus and Warm Feta Dressing

Dice potatoes into 2cm cubes. Place on a lined baking tray and sprinkle with salt and 20ml (1 tablespoon) oil. Mix to combine and spread evenly on the tray. Bake for 25 minutes.

While potatoes are cooking, halve chicken horizontally. Finely zest and juice ½ the lemon. Crush garlic. Combine lemon juice and zest with garlic in a large bowl. Add 20ml (1 tablespoon) olive oil and season to taste. Add chicken and ½ teaspoon chilli flakes. Stir to coat and set aside to marinate.

Meanwhile, trim asparagus and halve. Crumble feta and slice spring onions. Pick mint leaves from their stems.

Heat a non-stick frypan over medium-high heat. Remove chicken from marinade, reserving marinade, and cook for 4–6 minutes each side or until browned. Set aside and keep warm. Toss asparagus in reserved marinade.

Add 20ml (1 tablespoon) olive oil to frypan and return to medium-high heat. Add asparagus and spring onion and cook for 3 minutes or until tender. Add feta with juice of remaining lemon and cook, stirring, for 2 minutes or until feta is warmed through.

Divide potatoes, asparagus and chicken between plates, spoon over warm feta dressing and scatter with mint leaves and remaining chilli flakes.