1. Preheat your oven to 220°C. 2. Line 2 large baking trays with non-stick baking paper. 3. Boil the potatoes in plenty of salted water until almost tender. 4. Drain and slice thinly. 5. Transfer to a bowl and add half the butter and salt and pepper. 6. Toss gently to coat. 7. Place the potatoes in a single layer on 1 of the lined trays. 8. Season the chicken well, heat the oil in a large pan and cook over a medium heat until well browned. 9. Transfer to the other tray. 10. Place the 2 trays in the oven-potatoes on the top shelf-and roast for 25 minutes. 11. 3 minutes before the end of cooking, scatter the sage leaves over the chicken. 12. Meanwhile, melt the remaining butter,in a large frypan over medium heat. 13. Add the asparagus and the garlic and cook, turning often for 3 minutes or until the asparagus is tender. 14. To serve, arrange the potato slices, then the chicken on serving plates and serve with the asparagus. ---------------------------------------------------------------------------
Nutrition
Ingredients
