Lemon Chicken With Stuffed Potatoes And Mango Salsa - cooking recipe

Ingredients

800 g new potatoes
2 tbsp sesame seeds
30 g fresh flat-leaf parsley, finely chopped
100 g pecorino cheese, grated
3 tbsp olive oil
8 None fresh sage leaves
1 None lemon, thinly sliced
4 None small skin-on chicken breasts
1 None small red onion, peeled and finely diced
225 g tomatoes, diced
1/2 None mango, peeled, stone removed, diced
1 tsp white wine vinegar
None None Pinch of sugar

Preparation

Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper. Cook the potatoes in boiling salted water for 20 mins until tender. Drain and cut in half lengthwise. Set aside.
Meanwhile, heat a large nonstick skillet over medium heat, add the sesame seeds and cook, stirring, for 3 mins until golden. Remove to a bowl, stir in the parsley and Parmesan and season with salt and pepper. Spoon over the potatoes and press down lightly. Drizzle with 1 tbsp oil and transfer to the baking sheet.
Slide 2 sage leaves and 2 lemon slices under the skin of each chicken breast. Season with salt and pepper. Heat 1 tbsp oil in the skillet over medium-high heat, add the chicken, skin-side down, and brown for 5-6 mins. Transfer to the baking sheet with the potatoes. Bake for 20-25 mins until the chicken is cooked through.
Mix together the tomato, onion, mango, vinegar and remaining 1 tbsp oil. Season with salt, pepper and a pinch of sugar. Serve with the chicken and potatoes.