Seared Chicken in Fig Sauce

Add potatoes, half the garlic puree, half the thyme and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Arrange potatoes in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown, 22-24 min.

Meanwhile, add broccoli, 1 tbsp oil (dbl for 4 ppl) and remaining garlic puree to another unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tender-crisp, 13-15 min.

Meanwhile, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt, pepper and remaining thyme.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown and cooked through, 3-4 min per side.** When chicken is almost cooked through, add fig spread and 2 tbsp butter (dbl for 4 ppl) to the pan. Using a spoon, baste chicken with fig spread until sticky, 1-2 min.