Grilled chicken with rosemary roast potatoes and vegetable panache

Serves 4

4 chicken breasts with skin

4 medium size carrots

1 medium size cauliflower 

1 medium size broccoli

1 stick leek

6 potatoes

1 small spring of rosemary

3 gloves of garlic

knob of butter and a bit of oil

salt, white pepper and sugar

Peel the potatoes and cut into chunks. Place into pot with lukewarm water and boil until tender (When the water starts to boil add salt). When ready drain and leave to let the excess moisture to vaporize. Heat a frying pan with oil and fry the potatoes until golden brown. Add chopped rosemary and garlic. Season.

Preheat the oven to 190 °C. Season the chicken breast both sides with salt, white pepper and sugar. Brown the skin on a frying pan on medium high heat. Grease the baking tray with oil and add bits of butter.  Cook in the oven skin side up about 12-15 minutes, take out and leave to rest the meat juices. To have excellent gravy deglaze the roasting tray with water and bring to the boil. Then whisk in a bit of butter. 

To make the vegetable panache peel and cut the carrots, cut broccoli and cauliflower and leek. Cook the carrots in butter under a lid for 5 minutes, blanch the other vegetables and drain. Mix together and season.

And there You have it!

Enjoy!