Herb Roasted Chicken with Goat’s Cheese Mash

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Peel and dice potatoes 2cm, then cut cauliflower 2cm. Add both to pot and cook for 12-15 minutes, until very soft.
2. Drain and return to pot. Crumble in goat’s cheese and add remaining mash ingredients. Mash until smooth. Season to taste. Cover and set aside, to keep warm.
3. While potatoes cook, slice courgette into 0.5cm rounds and cut broccoli into medium florets, then set aside. Pat chicken dry and place in a small bowl, with herb marinade. Toss to coat and season. Heat a drizzle of oil in a medium fry-pan on medium-high heat.
4. Cook chicken for 2-3 minutes each side, until golden. Add to tray, with courgettes and broccoli. Drizzle greens with oil and season.
5. Roast in oven for 12-15 minutes (depending on thickness), until chicken is cooked through and greens are tender. Set chicken aside to rest, covered, for 2-3 minutes. Slice thinly against the grain. Toss spinach through courgette and broccoli, to wilt. Season and set aside, to keep warm.
6. To serve, spoon goat’s cheese mash onto plates and smooth out. Place vegetables on one side and top with slices of chicken. Dollop with red pepper pesto.