Chicken with Lyonnaise Potatoes and Spring Salad

Steps

1. oven to 220°C. Bring a half full kettle to the boil.
2. Place potato rounds and salt in a medium pot and just cover with cold water. Bring to the boil on high heat. Once boiling, reduce heat to simmer for 2 minutes. Drain and set aside. While potatoes are cooking, pat chicken dry with paper towels.
3. Heat a drizzle of oil in a medium, oven-proof fry-pan on high heat. Season chicken with salt, and cook for 1–2 minutes each side, until caramelised. Remove from pan, cover in foil to keep warm and set aside (chicken will finish cooking in step 4). Keep pan on heat and decrease heat to low-medium.
4. Add onion to pan and cook for 3–4 minutes, until softened. Add sugar, balsamic vinegar and soy sauce. Reduce heat to low and allow to simmer for about 4 minutes, stirring often to avoid sticking, until onion is caramelised and thickened. Toss cooked potatoes through onion mixture and season with salt and pepper.
5. Place chicken and any resting juices on top of potatoes and transfer to oven to cook for 10–12 minutes, or until chicken is cooked through. Rest, covered, for about 3 minutes. Place peas in small, heat-proof bowl and cover with boiling water. Leave for 3–4 minutes, until bright green and tender.
6. Drain peas and set aside. Peel orange and dice 1cm; cut radish into eight wedges; roughly chop baby spinach leaves and slice avocado lengthways 0.5cm. Add all to a medium bowl, along with drained peas, spicy seeds and a drizzle of olive oil. Season to taste with salt and pepper.
7. Divide chicken and Lyonnaise potatoes between plates. Serve spring salad on the side. Sprinkle over extra spicy rock melon seeds, if desired.