Ingredients
Chicken breast
Free-range chicken breast, trimmed, 200 g1
Olive oil20 ml
Garlic, minced2 cloves
Lemon juice15 ml
Fresh thyme3 sprigs
Sea salt and white pepperto taste
Roasted garlic sauce potatoes
Whole garlic bulb1
Potatoes, diced 2 cm200 g
Olive oil20 ml
Heavy cream60 ml
Butter20 g
Fresh parsley, chopped10 g
Salt and pepperto taste
Long beans
Long beans (snake beans), trimmed100 g
Garlic, sliced1 clove
Butter15 g
Salt and pepperto taste
Method
- 11. Roast whole garlic bulb at 180 °C for 35–40 min until soft; squeeze cloves out and set aside.
- 22. Marinate chicken in olive oil, minced garlic, lemon juice and thyme for minimum 1 hr; season before cooking.
- 33. Boil potatoes until just tender; drain and return to heat to evaporate moisture; mash with roasted garlic, cream, butter, parsley; season well.
- 44. Preheat char-grill to medium-high; grill chicken 4–5 min per side; transfer to 180 °C oven for 6–8 min to reach 74 °C internal; rest 3 min.
- 55. Blanch long beans in salted boiling water for 2 min; refresh in ice water; sauté in butter with sliced garlic for 1 min; season.
- 66. Spoon garlic potatoes onto the warm plate; lean chicken breast against the mound.
- 77. Arrange long beans alongside; drizzle any resting juices over the chicken.
Quality Check
- Internal temperature of chicken confirmed at 74 °C — food safety critical.
- Chicken is moist on cut — not dry or stringy from overcooking.
- Garlic potatoes are smooth, creamy and well-seasoned.
- Long beans are vibrant green and have bite — not overcooked.
Mains Standards
Protein cooked to order — confirm preference with server
All plates on warm plates — never cold
Garnish placed at pass — never in the oven
Equipment
Char-grill, deck oven (180 °C), probe thermometer, saucepan, masher or ricer, sauté pan, warm serving plate
Allergens & Dietary
dairyNFGF