Rosemary Walnut-Crusted Chicken

Prep: Wash and dry all produce. Cut the potatoes into ½-inch cubes. Strip the rosemary leaves off the sprig and finely chop 2 tsp.

Bake the potatoes: Toss the potatoes with half the rosemary, a drizzle of oil and a pinch of salt and pepper on a baking sheet. Roast in the centre of the oven, stirring halfway though cooking, until the potatoes are golden-brown, 25-28 min.

Make the topping: Meanwhile, in a small bowl combine the panko, crushed walnuts, remaining rosemary and a drizzle of oil.

Bake the chicken: Arrange the chicken on a second baking sheet. Season with salt and pepper. Spread each chicken with 1 tsp of Dijon mustard. Sprinkle with the walnut-panko mixture, pressing gently so it sticks. Bake in the centre of the oven until the chicken is cooked through and the crust is golden and crispy, 20-25 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) The chicken and potatoes will be done around the same time.

Make the salad: Meanwhile, in a medium bowl, whisk together a drizzle of oil, remaining Dijon and 1 tbsp balsamic vinegar (DO: measure out. Add more vinegar if you prefer a tangier dressing!) Toss in the spring mix. Season with salt and pepper.