We've elevated the classic combo chicken and potato with flavours of lemon, rosemary and butter. There will be no turning back on this winter favourite.
Ingredients
- 500g baby Carisma potatoes or baby white potatoes
- 1/4 cup (60ml) olive oil
- 1 lemon, thickly sliced
- 60g unsalted butter, divided
- 4 Coles RSPCA Approved Australian Chicken Thigh Fillets, fat trimmed
- 2 garlic cloves, finely chopped
- 2/3 cup (160ml) chicken stock
- 1 tbsp lemon juice
- 2 tsp coarsely chopped rosemary
- Rosemary sprigs, to serve
Description
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Step 1
In a large saucepan, place the potatoes, 2 tsp salt and enough cold water to cover potatoes by 2cm. Cover and bring to the boil over medium-high heat. Cook the potatoes for 10 mins or until tender. Drain well. Transfer to a baking tray to cool slightly. Using the bottom of a glass, gently smash potatoes until the inside is exposed, but the potatoes are not falling apart.
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Step 2
Heat the oil in a large non-stick frying pan over medium-high heat. Arrange the potatoes in a single layer. Season. Cook potatoes for 5 mins each side or until browned and crispy.
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Step 3
Meanwhile, heat another large non-stick frying pan over medium-high heat. Cook the lemon for 2 mins each side or until caramelised. Transfer to a plate. Wipe the pan clean. Melt half the butter in the clean pan. Season the chicken. Cook for 6 mins each side or until golden brown all over. Transfer chicken to a plate and set aside to rest.
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Step 4
Reduce heat to medium. Add the garlic and remaining butter to the pan and cook, stirring, for 2 mins or until the garlic is light golden. Add the stock and lemon juice. Bring to a simmer. Return the chicken to the pan and cook for 6 mins or until the chicken is cooked through. Stir in the chopped rosemary.
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Step 5
Arrange the chicken, lemon and potatoes on a serving platter. Spoon sauce from the pan over the chicken. Serve with rosemary sprigs.
