Turbo Chicken Breast with Rosemary and Lemon Hasselback Potatoes

Instructions

• 1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
  Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
• 2Place the chicken breasts, flat, side by side in a microwave-safe, zip-lock freezer bag, then sprinkle with salt and add the oil, ensuring the breasts are separated.
• 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your chicken. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step. 
• 4To preheat the oven, insert the wire rack into position 6 and place the roasting pan in the oven. Set the oven to Air Fry, Super Convection, 200°C, for 35 minutes and press Start. Meanwhile, continue to the next step.
• 5Trim one side of each potato to create a stable base. Place a potato between two chopsticks. This prevents the knife from cutting all the way through the base. Cut into 3mm thick slices. Repeat with the remaining potatoes. Place the potatoes in a large bowl, add the olive oil and salt and toss to coat.
• 6Once preheated, place the potatoes, flat side down in the hot roasting pan. Pour over any oil from the bowl. Cook the potatoes for 15 minutes, or until the bases are coloured. Turn the potatoes, then add the lemon, skin side down and continue cooking for a further 10 minutes. Turn the potatoes once more and add the garlic, rosemary and oregano. Cook for a further 10 minutes, or until the potatoes are crisp, and tender when tested with the tip of a small knife.
• 7When the timer signals that the chicken is done, heat a heavy-based frying pan or cast iron skillet over medium-high heat. Carefully remove the bag from the water. Place the chicken on a paper towel lined cooling rack set over a tray and pat dry. 
• 8Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the chicken for 30 seconds on each side. Transfer the chicken to a cooling rack set over a tray and rest for 1 minute.
• 9Take the potatoes and garlic out of the roasting pan. Squeeze the lemon juice into the pan, discarding any seeds. Stir in the extra-virgin olive oil. Strain the dressing into a small bowl.
• 10Slice the chicken and serve with the hasselback potatoes and roasted garlic. Drizzle with the lemon dressing and garnish with the herb sprigs.