Chicken Breast with Rosemary and Lemon Hasselback Potatoes

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the chicken breasts, flat, side by side in a microwave-safe, zipper-lock freezer bag, then sprinkle with salt and add the oil, ensuring the breasts are separated. You can either place the bagged chicken breasts in the water bath or refrigerate until the water has preheated.

• 3

  To customise the cook: Select Sous Vide Toolbox from the main menu. Select Poultry, then select Tender Cut, followed by the cut shape that best matches your chicken breasts. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  To 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, 395°F, for 35 minutes and press Start. Meanwhile, continue to the next step.

  Tip: This recipe has been optimized for the Joule Oven Air Fryer Pro and the Smart Oven Air Fryer Pro.
• 6

  To prepare the hasselback potatoes, trim one side of each potato to create a stable base. Place a potato between two chopsticks. This prevents the knife cutting all the way through the base. Cut into 1/8-inch thick slices. Repeat with the remaining potatoes. Place the potatoes in a large bowl, add the olive oil and salt and toss to coat.

• 7

  Once the oven has preheated, even space the potatoes and all the salt and oil from the bowl, into the hot roasting pan, flat side down. Cook for 15 minutes or until the base of the potatoes are colored. Turn the potatoes, then add the lemon halves, skin side down and continue cooking for another 10 minutes. Turn the potatoes once more and add the garlic, rosemary and oregano, tossing in the oil. Air fry for a further 10 minutes or until tender and crisp. 

• 8

  When 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. 

• 9

  Only 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.

• 10

  Remove the potatoes and garlic, then squeeze the lemon into the roasting pan, discarding any seeds. Stir in the extra virgin-olive oil. Strain the dressing into a small bowl.

• 11

  Slice the chicken and serve with the hasselback potatoes and roasted garlic. Drizzle with the lemon dressing and garnish with the herb sprigs.