Preheat the oven to 180'C.
Place the potatoes in a pan of salted water. Bring to the boil. Reduce to a simmer and then cook until tender.
Finely slice the spring onions and roughly chop the parsley.
Finely dice the red chilli, garlic and the black olives. Squeeze the juice from the lemon.
Cut the fennel in half and remove the tough core. Use a mandolin to cut the fennel into fine slices. Season with salt and leave to wilt.
Season the chicken breasts with salt and pepper.
Heat a frying pan on a medium high heat. Add a splash of oil in the pan.
Sear the chicken breasts skin-side down until golden brown, then sear the flesh side. Transfer the chicken breasts to an oven-proof pan.
When all the chicken breasts are seared transfer to the oven, and roast util cooked through, about 8 minutes.
Whilst the chicken is cooking, crush the potatoes with a fork and add the parsley and spring onions. Season with salt and pepper and add some olive oil.
Mix the olives with the garlic and chilli. Add a squeeze of lemon juice and some olive oil to form a salsa. Dress the fennel with the remaining olive oil and lemon juice.
To serve: Fill a stainless steel ring with the crushed potatoes. Carefully remove the serving ring.
Carve the chicken breast in two, and place on top of the potatoes, top with some of the wilted fennel and finish the plate with the black olive salsa.
«To ensure that the skin is crispy, make sure the edges are golden brown before transferring to the oven to finish cooking.»