Lemon and herb butterflied chicken breasts with celeriac remoulade recipe

Ingredients

• Zest and juice of 1 lemon
• 3 tbsp extra-virgin olive oil, plus extra for drizzling over the rocket
• 2 garlic cloves, minced
• ½ tsp chilli flakes (optional)
• ½ tsp dried mixed herbs
• 2 tbsp finely chopped fresh herbs (I use lemon thyme, parsley and basil), plus extra to serve
• 4 skinless and boneless chicken breasts
• 2 lemons, halved
• A small bag (about 60g) rocket (and French fries if you like), to serve