Method

Step 1

Bring a large saucepan of lightly salted water to the boil. Add the quartered potatoes and cook for around 12-15 minutes (with the lid on) until done - knife should slide in easily. Once cooked, drain. Put a frying pan on medium to high heat. Add a few glugs of olive oil, half the rosemary, bay leaves and garlic. Add the potatoes and sprinkle with salt and pepper. Toss every now and again until slightly browned.

Step 2

Mix the oregano, paprika, salt and pepper in a large flat bowl. Roll the chicken breasts in the spices. Put a frying pan on medium to high heat and add a few glugs of olive oil and a pat of butter. Add the chicken to the hot pan and pan fry for 4-5 minutes on each side (total 10 minutes) – turning only once - until nicely browned.

Step 3

Put the oven on grill. Place the tomatoes and quartered lemon in a roasting pan or large casserole dish. Add the chicken and lay a rasher of bacon on each one. Sprinkle the rest of the rosemary leaves on top. Grill for about 15 minutes.

Step 4

Bring a small saucepan of lightly salted water to the boil. Add the peas and cook for a few minutes. Drain, add a pat of butter to melt over the peas and keep warm.

Step 5

To serve: place a chicken breast and bacon rasher on each plate, along with a serving of potatoes and peas.