Preheat oven to 200°C top/bottom heat.

Wash and quarter the potatoes. Place baking paper on a baking sheet.

Spread the potatoes on it and sprinkle with salt and pepper. Crush the garlic clove, add thyme and rosemary. Grill in the oven for about 35 minutes.

Cut the broccoli florets from the stem. Bring salted water to a boil for blanching. Prepare cold water for shocking.

Halve the chicken breast fillet. Season with salt, pepper, and paprika powder. Pre-fry in the oven for 2 minutes.

Set up a breading station. One container each for flour, eggs, and panko breadcrumbs or regular breadcrumbs.

For the dip: Mix mayonnaise and ketchup with cayenne pepper. Cut the lemon and add the juice of half a lemon. Set aside.

Bread the chicken: first roll in flour, then in egg, and finally in panko breadcrumbs.

Heat the frying oil. Fry the chicken in it until golden brown.

Blanch the broccoli: cook in boiling salted water for about 50 seconds, then immediately shock in cold water (this keeps the color nice and green and the vegetable doesn't get too soft). Then melt the butter, then drain the broccoli and toss it in the butter.

When the potatoes are golden brown, remove them from the oven.

Plate and enjoy.