Preheat oven to 200°C top/bottom heat.

Wash and quarter the potatoes. Line a baking sheet with parchment paper.

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

Cut the broccoli florets from the stem. Put the salted water on to blanch. Prepare cold water for shocking.

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

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 it 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 50s, 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, drain the broccoli, and toss it in the butter.

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

Plate and enjoy.