Roast Chicken & Béarnaise Sauce for Dinner

• While the chicken is cooking, cut potato into 2cm chunks. • Place potato, thyme, a drizzle of olive oil and a pinch of salt and pepper onto a second-lined oven tray. Toss to coat, then bake until tender, 20-25 minutes. • In the last 7 minutes of cook time, remove potatoes from the oven and lay prosciutto slices across the potatoes. Return to the oven and cook until golden.

• While the potatoes are roasting, trim the ends of baby broccoli and slice in half lengthways. Roughly chop silverbeet. Finely slice chives. Zest lemon to get a generous pinch and slice into wedges. • In a small bowl, combine béarnaise sauce, chives and lemon zest. Set aside. • Wipe out and return the frying pan to mediumhigh heat. Add pine nuts and toast until golden, 3-4 minutes. Transfer to a small bowl and set aside.

• While the chicken is resting, return frying pan to medium-high heat with a small drizzle of olive oil. Add baby broccoli and a generous splash of water. Cook, tossing regularly until tender, 3-4 minutes. • Add silverbeet and cook until wilted, 1-2 minutes. Add a generous squeeze of lemon juice to the veggies and season to taste.

• Roughly chop cooked prosciutto and add back onto the tray with the potatoes and toss.