Cut the cherry tomatoes in half. Finely chop the chives, coriander and parsley. Cut the lemon in half and juice. Dice the red onion.
Mix together these ingredients. Add olive oil and season with salt and pepper
Turn on the oven at 200'C, on the grill setting.
Add the potatoes to a large pan filled with cold water. Bring up to the boil, and cook the potatoes until tender.
Puree the garlic and mix with room temperature butter.
Drain the potatoes, add to a roasting pan, slightly crush each potatoes with your palm or a potato masher and dollop with the garlic butter.
Roast the potatoes in the pre-heated oven until golden brown.
Heat up a frying pan.
Season the chicken with salt and pepper.
Add butter to the pan. When the butter is melted, add the chicken skin side down, and sear until golden colour. Flip the chicken, and finish cooking in the oven, about 10 minutes.
Plate up a mound of crunchy potatoes, top with the chicken breast, and drizzle the salsa.
«For a warm sauce, just sweat the red onion, follow by the cherry tomatoes and garnish with the fresh herbs.»