Week Three Part 2: Chicken with potato rosti

Sorry this is so late! Keeping up with blogs and A levels is pretty hard work... Anyway, here's my version of chicken with potato rosti.
 
Serves 4
Ingredients
4 chicken breasts
500g all purpose potatoes such as desiree, peeled
1 onion
1 tbs rosemary, chopped
4 sprigs of rosemary
2 tbs oil / 30g melted butter     (I don't really like butter...)



 A warning: Grating onions is hard on the eyes. This week, I discovered the wonders of a food processor, so where it says to grate the onions, feel free to blitz away! (Don't do this to the potatoes. You will end up with paste.)

Method
Preheat the oven to 220 degrees C (425F / GM7).
Grease a 12 hole muffin tin with either the butter or the oil - this is what will hold your rosti.
Boil the potatoes for about 7 minutes or until they're just tender (if they're too well cooked, this next part may get a bit messy!) Drain.
Grate the potatoes and onion into a bowl and add the rest of the fat and chopped rosemary. Mix well. Put forkfuls of the mixture into the holes in the tin and push down gently. Bake for approx. 45 minutes or until golden all over.
While the rosti are cooking, cut each chicken breast in two and shallow fry. When nearly cooked (going crisp golden brown), add in the sprigs of rosemary and cook for a further 2 minutes.
Run a pallete knife around the rosti and serve with the chicken and either salad or vegetables.