Tangy lemon chicken with crispy sage potatoes

Instructions

1. Preheat oven to 200°C. Line a dish with baking paper and place potatoes in. Spray with oil, toss and cook in the oven for 20-30 minutes, until skins are golden and insides are soft. Ten minutes before end of cooking, sprinkle sage over potatoes.
2. While potatoes are cooking, in a pan add 1 tablespoon oil and set over a medium-high heat. Add garlic and chicken and cook, turning chicken, for 3-4 minutes until browned. Reduce heat to medium and add chicken stock, wine, lemon juice and half the zest. Let simmer for a further 5 minutes, then remove chicken and sauce from the pan and set aside.
3. Return the same pan to a medium-high heat and add remaining oil. Stir-fry choy sum and edamame for 3-4 minutes, until just tender. Return chicken and sauce to pan and heat through.
4. Serve chicken, sauce and greens with potatoes. Garnish with remaining zest, salt, generous amounts of freshly ground black pepper and sour cream, if desired.