Turbo Chicken Breast with Rosemary and Lemon Hasselback Potatoes

Instructions

• 1

  Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 liters) 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 countertop from direct contact with the hot pot or vessel.
• 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.

• 3

  In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customize 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. 

• 4

  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, 200°C, for 35 minutes and press Start. Meanwhile, continue to the next step.

• 5

  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 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.

• 6

  Once the oven has preheated, place the potatoes, flat side down, in the hot pan and pour the oil from the bowl into the pan. Cook for 15 minutes, or until the base of the potatoes are colored. Turn the potatoes, add the lemon halves, skin side down and continue cooking for a further 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 the potatoes are crisp and tender when tested with the tip of a small knife.

• 7

  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. 

• 8

  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.

• 9

  Remove the potatoes and garlic from 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.

• 10

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