Golden and crisp on the outside and yielding to a fluffy centre, roast potatoes are hard to beat. We’ve paired ours with seasonal asparagus and tender chicken breast, doused in a warm feta dressing and brightened with lemon for an uplifting tang.
Preheat oven to 200C. Cut 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 or until golden brown and tender. While the potatoes are cooking, start on step 2.
Crush garlic. Finely grate zest of lemon. Halve chicken horizontally to create two thinner pieces. Place chicken, lemon zest, garlic, Italian kitchen herbs, 2 teaspoons olive oil, salt and pepper in a bowl and toss to combine. Set aside until ready to cook.
Meanwhile, snap woody ends from asparagus and halve the spears. Crumble feta and thinly slice spring onions. Pick mint leaves from their stems.
Heat a non-stick frypan over medium heat. Add chicken to pan and cook for 4–5 minutes each side or until browned and cooked through. Set aside on a plate to rest, covered with foil, until ready to serve. Wipe out frypan.
Return pan to medium-heat. Add remaining 2 teaspoons oil to frypan. Add asparagus and spring onion to pan and cook for 3 minutes or until tender. Remove from heat and stir through feta to warm slightly.
Place potato and asparagus and feta mixture in a bowl with mint leaves and rocket. Squeeze over lemon juice and season with salt and pepper. Toss to combine. Thinly slice chicken. Divide salad between bowls and top with chicken to serve.