Method

1. Preheat the oven to 220C/425F/Gas 7.
2. To make the pommes Anna, gently melt the butter and oil in a small non-stick frying pan.
3. Layer the potato slices in the pan, in a fan shape, to make a thin cake. Season with salt and pepper and heat gently for a few minutes.
4. Transfer the potato cake to the oven and roast for 18-20 minutes or until the potatoes are tender and golden brown.
5. For the chicken, gently melt the butter in a large non-stick frying pan and sear the chicken in the pan for two minutes. Carefully turn the chicken over and then transfer to the oven and roast for 10-12 minutes.
6. Meanwhile, place the dolcelatte cheese into a bowl and mash using a fork. Stir in the breadcrumbs and mint to combine.
7. Remove the chicken from the oven and spread one side with the dolcelatte mixture. Return to the oven and roast for 5-6 minutes or until the chicken is thoroughly cooked.
8. To serve, remove the potato cake from the oven and tip out onto a serving plate.
9. Remove the roast chicken from the oven and slice on the diagonal. Serve on top of the potato cake.