A few simple touches in this meal really make it something special. Finishing the chicken with the sautéed leek and creamy fetta allows it to soak up lots of lovely flavours, while the rosemary gives the sweet potato a rich, aromatic quality. From ordinary to extraordinary in just a few simple steps!
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Pick the rosemary leaves and finely chop. Place the sweet potato and rosemary on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack for 25-30 minutes, or until tender. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, thinly slice the leek. Trim the green beans and slice in half.
In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the leek and cook for 4-5 minutes, or until soft. Remove from the heat, crumble in the fetta and add a pinch of chilli flakes (if using) and stir to combine. Season with a pinch of salt and pepper.
Place your hand flat on top of the chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book. Rub the chicken with a drizzle of olive oil and a pinch of salt and pepper. Transfer the chicken to the second oven tray lined with baking paper and top with the leek and fetta mixture. Bake for 6-10 minutes, or until the chicken is cooked through and the leek has browned around the edges.
When the chicken has about 5 minutes of cook time remaining, return the frying pan to a medium-high heat. Add the green beans and a splash of water and season with a pinch of salt and pepper. Cook, tossing, for 4-5 minutes, or until tender. TIP: Adding water to the pan helps steam the green beans without the need for oil!
Divide the leek and fetta chicken, the rosemary sweet potato and the green beans between plates.