Lemon Chicken With Stuffed Potatoes And Mango Salsa

• 800 g new potatoes
• 2 tbsp sesame seeds
• 30 g fresh flat-leaf parsley, finely chopped
• 100 g pecorino cheese, grated
• 3 tbsp olive oil
• 8 None fresh sage leaves
• 1 None lemon, thinly sliced
• 4 None small skin-on chicken breasts
• 1 None small red onion, peeled and finely diced
• 225 g tomatoes, diced
• 1/2 None mango, peeled, stone removed, diced
• 1 tsp white wine vinegar
• None None Pinch of sugar

1. Preheat the oven to 400u0b0F. Line a baking sheet with parchment paper. Cook the potatoes in boiling salted water for 20 mins until tender. Drain and cut in half lengthwise. Set aside.
2. Meanwhile, heat a large nonstick skillet over medium heat, add the sesame seeds and cook, stirring, for 3 mins until golden. Remove to a bowl, stir in the parsley and Parmesan and season with salt and pepper. Spoon over the potatoes and press down lightly. Drizzle with 1 tbsp oil and transfer to the baking sheet.
3. Slide 2 sage leaves and 2 lemon slices under the skin of each chicken breast. Season with salt and pepper. Heat 1 tbsp oil in the skillet over medium-high heat, add the chicken, skin-side down, and brown for 5-6 mins. Transfer to the baking sheet with the potatoes. Bake for 20-25 mins until the chicken is cooked through.
4. Mix together the tomato, onion, mango, vinegar and remaining 1 tbsp oil. Season with salt, pepper and a pinch of sugar. Serve with the chicken and potatoes.

new potatoes, sesame seeds, parsley, pecorino cheese, olive oil, sage, lemon, chicken breasts, red onion, tomatoes, mango, white wine vinegar, sugar

Taken from recipes-plus.com/api/v2.0/recipes/16734 (may not work)