Simple, speedy and satisfying, this little chicken number is the perfect solution to weeknights that have run out of time. Grab a baking tray, toss potatoes and chicken with herbs, serve with a hand-torn salad and you have dinner nicely done.
Preheat oven to 180°C fan-forced. Place chicken in the centre of a baking tray and bring to room temperature while you prepare potatoes.
Chop potatoes into 3cm pieces and scatter evenly around chicken.
Drizzle chicken and potato with oil, and sprinkle with garlic and herb mix and ¼ teaspoon salt. Mix well to coat and transfer to oven. Bake for 20 minutes or until chicken is cooked through. Remove chicken from pan and set aside to rest while you continue cooking potato for a further 10 minutes or until deep golden. While chicken and potato are cooking, continue with step 4.
Rinse, separate and tear lettuce leaves and place in a bowl. Place aioli, parmesan and vinegar in a small bowl and mix to combine. Add dressing to lettuce and toss to coat.
Thinly slice chicken.
Arrange chicken, potato and salad on plates and serve immediately.