Juicy and Crispy Chicken Breast

Method

1. Bring a pot of salted water to a boil. Cut potatoes into slices about 0.5 cm thick and add them to the boiling water. Cook until tender.
2. Trim the chicken breast, removing excess fat but keep the fat aside. Do not remove the skin.
3. Heat a pan over high heat with a drizzle of olive oil. Add the reserved chicken fat to render.
4. Place the chicken breast skin-side down in the hot pan. Press it down with a heavy weight (e.g., a hamburger press) to flatten it. Cook until the skin is golden and crispy, then reduce heat to medium.
5. Flip the chicken. Add a crushed garlic clove, sage, and rosemary on top. Baste the chicken with the rendered fat. Transfer the pan to a preheated oven at 200°C (400°F) and cook for 8 minutes.
6. While the chicken is in the oven, prepare the vinaigrette: in a bowl, combine extra virgin olive oil, a splash of wine vinegar, zest and juice of a Verdelli green lemon (or regular lemon), salt, and pepper. Whisk until emulsified. Also char half a lemon on a pan for garnish.
7. Drain the cooked potatoes and pat dry. In the same pan used for the chicken (or a new one), add a drizzle of oil and pan-fry the potatoes for about 2 minutes per side until golden.
8. Assemble the salad: place arugula, zucchini flowers, and walnuts on a plate. Dress with the vinaigrette.
9. Remove the chicken from the oven and let it rest for 2 minutes.
10. Plate the salad, add the potatoes, place the chicken on top. Garnish with the roasted garlic clove, charred lemon half, and drizzle any pan juices over the chicken. Finish with a pinch of salt.