To prepare the potatoes, wash clean under cold water and cut each potato in half and then into wedges. Place into a small baking tray and add in the rosemary leaves. Toss in the garlic and olive oil, followed by a good seasoning of salt and pepper. Mix together well with a spoon or your hands and bake in the oven for 20-25 minutes at 200`c. Half way through cooking time prepare the chicken. Crumble the ½ chicken stock cube in a small bowl and drizzle in 1 tbsp olive oil and mash together to a runny paste. Finely chop together the fresh thyme leaves and also the lemon zest and add to the paste along with a good seasoning of black pepper. Rub the marinate all over the 2 chicken breasts, ensuring to coat all over. Heat a small frying pan, then add in the chicken breasts cooking for just 2 minutes on each side to seal. When ready, transfer into a baking dish and continue to cook in the oven with the potatoes for just 12-15 minutes. When ready to serve, place the potato wedges on a serving board with the lemon and thyme chicken breasts and drizzle with any juice left in the pan and serve with a few salad leaves on the side.