Ingredients:

6 pcs free-range chicken breast

1 pc  lemon

Salt and pepper

Olive oil for grilling

 

Ingredients for chimichurri sauce:

12 g flat parsley, chopped

12 g oregano, chopped

40 g white leeks, chopped

10 g garlic, chopped

2 pcs chili, chopped

2 tbsp lemon juice

4 tbsp sherry vinegar

8 tbsp extra virgin olive oil

Salt and pepper

 

Ingredients for roast potatoes:

 

3 pcs medium-size potatoes

1 sprig fresh rosemary

1 sprig fresh thyme

1 sprig tarragon

1 sprig basil

1 sprig parsley

Salt and pepper

Olive oil

 

 

Ingredients for bouquet of greens:

 

Heart of romaine

Red and green lollo rosso lettuce

Curly endive

Arugula

Chives for tying the bouquet

Or your choice of greens

 

Procedure:

 

Clean chicken and pat dry.

 

Grate rind of 1 lemon and rub this on the chicken. Season with salt and pepper.

 

Grill chicken breast to half-cooked doneness and rest.

 

Prepare the sauce by mixing all the ingredients in a bowl chronologically. Set aside.

 

Grill chicken until completely cooked.

 

Smear chimichurri sauce on the grilled chicken just before serving.

 

Serve with roast potatoes and a bouquet of greens.

 

To prepare roast potatoes:

 

Cut each potato equally into 6 wedges. Clean, trim and chop all the fresh herbs.

 

In a bowl, mix the potatoes and fresh herbs. Season with salt and pepper.

 

Drizzle with olive oil.

 

Transfer onto a baking tray and roast for about 20 minutes.

 

How to do the bouquet of greens:

 

Arrange all the greens to resemble a bouquet and tie together with a strand of blanched chives.