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Roast Cornfed Chicken Breast with Garlic Potato, Ratatouille and Basil Pesto


  • 4 cornfed chicken breasts
  • 2 sprigs of thyme
  • Knob of butter

Garlic Potatoes

  • 1kg rooster potatoes 
  • 250mls cream
  • 1 clove of garlic
  • 20 g parmesan


  • 1 courgette
  • 1 small aubergine
  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • ½ clove garlic
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil 

Basil pesto 

  • ½ clove garlic
  • 50 g lightly toasted pine nuts
  • 50 g grated parmesan
  • 1 bunch basil leaves   
  • 80mls olive oil
  • Salt and pepper


Preheat the oven to 180 degrees.

Garlic Potatoes

  • Bring the cream and garlic to the boil and set to one side.
  • Peel the potatoes and slice on a mandoline or as thin as you can using a knife with a thin blade.
  • Mix the potatoes with the garlic cream and season.
  • Spoon the potatoes in a wide shallow dish evenly.
  • Pour over the excess garlic cream.
  • Scatter over the parmesan to give the potatoes a nice crust when finished.
  • Bake at 180 degrees for 30-40 minutes until the potatoes are cooked.
  • Peel the baby carrots and asparagus and blanch in boiling salted water.
  • Once blanched, refresh the veg in plenty of iced cold water to stop the cooking.
  • Sauté in a little butter to reheat.  


  • Place a pot on medium heat.
  • Add the olive oil and sauté the vegetables for 4-5minutes until soft.
  • Add the tomato paste and season with salt and pepper to taste. 

Basil Pesto

  • Mix the garlic and a little salt in a mortar and pestle until you have a paste.
  • Add the pine nuts and parmesan and repeat.
  • Add the olive oil and then the basil a bit at time until you have a smooth green pesto.
  • Season with salt and pepper.


  • Before cooking the chicken, make sure to leave it out of the fridge for 30mins to allow the meat to come to room temp.
  • Pre heat a medium sized heavy based frying pan until smoking hot. 
  • Oil and season the chicken breast skin side down before placing in the pan. 
  • Sear the chicken on both sides until you have good colour, add in a knob of butter to the pan and baste for a further 1min – this helps enhance the flavour and colour.
  • Place on a roast tray roast for 20 minutes or until cooked all the way through

Chef's Tips

  • After the chicken is cooked allow to rest for at least 15 minutes before carving


The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie