Preheat oven to 200°C (top/bottom heat).

Line a baking sheet with baking paper.

Wash 800 g Potatoes.

Quarter the potatoes.

Spread potato quarters on baking sheet.

Sprinkle with Salt and Pepper.

Crush 1 clove Garlic; add to potatoes.

Add 1 sprig Thyme (or 1 tsp dried) and 1 sprig Rosemary (or 1 tsp dried) to potatoes.

Roast in preheated oven for ~35 min, until golden and tender.

Use 2 large Chicken Breast Fillets (approx. 200-250 g each).

Halve chicken breast fillets horizontally into thinner cutlets.

1 tsp Paprika Powder

Put seasoned chicken in an oven-safe dish. Pre-cook in oven for 2 min. Remove; set aside.

Dish 1: 1/2 cup Flour

Dish 2: Beat 2 Eggs

Dish 3: 1 cup Panko Breadcrumbs (or regular)

1/4 cup Mayonnaise

2 tbsp Ketchup

Add 1/4 tsp Cayenne Pepper (or to taste).

Cut 1 Lemon in half.

Squeeze juice of half a lemon into dip.

Mix well; set aside.

Take a pre-cooked chicken piece.

Dredge in flour, coat lightly, shake off excess.

Dip in beaten eggs to fully coat.

Press into Panko breadcrumbs for even coating.

Repeat for remaining chicken.

Prepare peas while potatoes roast and chicken is breaded.

Boil 2 cups Water with a pinch of Salt in a small saucepan.

Add 2 cups Peas (frozen or fresh).

Cook 3-5 min until tender (follow package instructions if frozen).

Drain peas.

Melt 1 tbsp Butter in the saucepan.

Add drained peas to butter; toss to coat. Keep warm.

Heat Frying Oil (1-2 cm deep) in a large skillet over medium-high heat.

Carefully add breaded chicken to hot oil. Do not overcrowd (fry in batches if needed).

Fry ~3-5 min per side until golden brown and cooked (internal temperature 75°C).

Remove cooked chicken; drain on a wire rack or paper-towel-lined plate.

When potatoes are golden and tender, remove from oven.

Arrange potato wedges, breaded chicken, and buttered peas on plates.

Serve with lemon-cayenne dip.