For the chicken and sauce

Place a frying pan over a high heat and add half the olive oil. Season chicken with salt on both sides and place in the pan, skin-side down (if necessary, use a second frying pan). As soon as the chicken begins to turn golden brown, place in a preheated oven at 160°C and cook until the skin becomes crispy and the chicken is cooked all the way through but remains succulent. Remove chicken from the over, place in a container and keep warm. Remove fat from the frying pan, return to a medium heat and add remaining olive oil. Add onions, season with salt and sweat until soft, approx. 5 minutes. Add the garlic and as soon as it has released its aromas, add the stock. Allow stock to boil and reduce by half and add lemon juice and zest, sun-dried tomatoes and capers. Boil for a few more minutes until the sauce reaches the desired consistency; add the herbs and butter, stirring to combine well. Serve with the chicken and the potato – asparagus garnish.

For the potatoes and asparagus

Place potatoes in a baking dish with half the olive oil, the thyme and rosemary. Season with salt and cover with foil. Bake in a preheated over at 150°C until soft. Allow potatoes to cool and cut in half. Bring a pot with plenty of water to the boil, add salt and boil the asparagus. Cool rapidly in iced water, dry on absorbent water and keep aside. Place a frying over high heat, add remaining olive oil and sauté the potatoes only on their cut side without turning, until golden brown. Season with salt, add garlic, asparagus and butter and sauté for a few more minutes. Remove garlic and serve.