Here's how to turn a chicken breast into a meal fit for a king. Shower lemon and garlic roasted chicken with a crunchy crumb topping peppered with tempting chorizo. Inspired by simple yet stunning Spanish cooking, this elegant dish gets even better with tender asparagus and golden potato on the side. Top it off with a scattering of goat cheese and a chargrilled capsicum relish and you have a meal deserving of the fanciest occasion.
chargrilled capsicum relish
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Peel and quarter the eschalot. Finely chop the garlic (or use a garlic press). Place the potato on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and bake for 10 minutes. Remove the tray and add the eschalot and 1/2 the garlic. Drizzle with a little more olive oil and toss to coat. Roast for a further 12-15 minutes or until tender.
While the potato is roasting, zest the lemon to get 1/2 tsp for 2 people / 1 tsp for 4 people, then cut in half. In a medium bowl, combine the chicken breast, remaining garlic, lemon zest and a good squeeze of lemon juice. Drizzle with olive oil, season with salt and pepper and toss to coat.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until browned. Transfer the chicken to a separate oven tray lined with baking paper and bake for 6-10 minutes, or until cooked through. Transfer the chicken to a plate. Cover to keep warm and set aside to rest
While the chicken is cooking, trim the ends of the asparagus. Halve the broccolini lengthways. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the asparagus and broccolini to the pan with a dash of water. Cook, tossing regularly, for 4-6 minutes or until just tender. Season to taste with salt and pepper. Transfer to a plate and cover to keep warm.
Chop the mild chorizo as finely as you can. Pick and finely chop the parsley leaves. Return the frying pan to a medium-high heat and add the chorizo. Cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the panko breadcrumbs (see ingredients list) to the pan and cook, stirring, for 2-3 minutes or until golden. Remove the pan from the heat and stir through the parsley. Season to taste with salt and pepper.
Thinly slice the chicken. Spread a layer of the chargrilled capsicum relish over the plates. Divide the roasted veggies and greens between the plates and top with the lemon and garlic chicken. Sprinkle with the chorizo crumb and top with the goat cheese (see ingredients list).