Step 1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Pick the rosemary leaves and finely chop. Place the kumara and rosemary on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack until tender, 25-30 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time.

Step 2

While the kumara is roasting, thinly slice the leek. Trim the green beans and slice in half. Slice the lemon (see ingredients list) into wedges.

Step 3

In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the leek and cook until softened, 4-5 minutes. Remove from the heat, crumble in the feta, add a pinch of chilli flakes (if using) and stir to combine. Season with a pinch of salt and pepper.

Step 4

Place your hand flat on top of each chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book. Rub the chicken with a drizzle of olive oil and a pinch of salt and pepper. Transfer the chicken to a second oven tray lined with baking paper and top with the leek mixture. Bake until the chicken is cooked through, 6-10 minutes.

Step 5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and cook, tossing, until tender, 4-5 minutes.

Step 6

Divide the leek and feta chicken, rosemary kumara and the green beans between plates. Serve with the lemon wedges.