Herb & Yoghurt Grilled Chicken with Green Goddess Potato Salad

Roughly chop herbs. Zest lemon and cut in half. In jug combine Greek yoghurt/mayo, Dijon/vinegar, garlic, lemon zest (to taste) and herbs. Use a stick mixer, blend until smooth and creamy and season to taste with salt, pepper and freshly squeezed lemon juice. You want a punchy, tangy dressing as the potato and cooked chicken will mellow the flavour.

Tip! Alternatively, pop it all in a blender and blitz away.

Place the chicken in a bowl and marinate with ¹⁄₃ of the dressing being sure to massage it right into the meat. Set aside in the fridge to marinate until ready to cook.

Tip! The cider vinegar will help tenderise the chicken, if you have time allow it to marinate for at least 30 minutes.

Slice the potatoes in half (or quarters if quite big) and place in a pot, cover with cold water and add a generous pinch of salt. Bring to boil and simmer until almost tender, about 8 minutes. Meanwhile trim green beans and add them to the potatoes for the last 2 minutes of cooking to blanch. Drain veggies and allow to cool.

Heat a grill pan (or BBQ) on high heat. Place chicken skin side down on the pan, cook on the skin side for 4-5 minutes or until it's a deep golden brown, turn and finish cooking on the other side, basting occasionally with any of the leftover marinade for another 5 minutes or until cooked through.

Thinly slice radish and add to the potatoes and green beans in bowl. Add the remaining dressing and toss gently to combine. Season with salt and pepper to taste. Set aside until ready to serve.

Tip! Cook this on the BBQ to use one less pan and add some extra flavour!

Divide potato salad between plates and scatter with watercress for a peppery finish. Slice chicken as desired and serve on top. Enjoy!

Roughly chop herbs. Zest lemon and cut in half. In jug combine Greek yoghurt/mayo, Dijon/vinegar, garlic, lemon zest (to taste) and herbs. Use a stick mixer, blend until smooth and creamy and season to taste with salt, pepper and freshly squeezed lemon juice. You want a punchy, tangy dressing as the potato and cooked chicken will mellow the flavour.

Tip! Alternatively, pop it all in a blender and blitz away.

Place the chicken in a bowl and marinate with ¹⁄₃ of the dressing being sure to massage it right into the meat. Set aside in the fridge to marinate until ready to cook.

Tip! The cider vinegar will help tenderise the chicken, if you have time allow it to marinate for at least 30 minutes.

Slice the potatoes in half (or quarters if quite big) and place in a pot, cover with cold water and add a generous pinch of salt. Bring to boil and simmer until almost tender, about 8 minutes. Meanwhile trim green beans and add them to the potatoes for the last 2 minutes of cooking to blanch. Drain veggies and allow to cool.

Heat a grill pan (or BBQ) on high heat. Place chicken skin side down on the pan, cook on the skin side for 4-5 minutes or until it's a deep golden brown, turn and finish cooking on the other side, basting occasionally with any of the leftover marinade for another 5 minutes or until cooked through.

Thinly slice radish and add to the potatoes and green beans in bowl. Add the remaining dressing and toss gently to combine. Season with salt and pepper to taste. Set aside until ready to serve.

Tip! Cook this on the BBQ to use one less pan and add some extra flavour!

Divide potato salad between plates and scatter with watercress for a peppery finish. Slice chicken as desired and serve on top. Enjoy!