Crispy Chicken With Smashed Potatoes & Salsa Verde

Method:

• Preheat oven to 200 degrees celcius.
• Place the potatoes in a large microwave-safe bowl, fill the bottom with about an inch of water. Cook on high for approx. 8-10 minutes. Remove, drain and set aside.
• For the spice rub: Place the fennel seeds, coriander seeds, lemon & herb seasoning and garlic in a mortar and pestle. Pound until a paste is formed. Then add the extra virgin olive oil and mix through. Rub the mix all over the chicken pieces, making sure it’s massaged in. Marinate for 15 mins or overnight if possible.
• Pour the potatoes onto a baking tray. Use a glass to push down on the potatoes and crush them. Then drizzle over the 2 tablespoons of olive oil. Season well. Place the chicken pieces on top (skin side up). Scatter over the lemon slices. Roast in the oven for approx. 35 minutes (may need longer depending on your oven).
• Meanwhile, make the salsa verde. Place the parsley, basil, chilli and garlic in a food processor or use a stick blender to pulse them together. Then add the olive oil, lemon juice and sea salt and pulse again until it comes together.
• Place the smashed potatoes onto a plate. Top with the crispy chicken pieces. Then drizzle over the salsa verde. Feel free to squeeze over some extra lemon juice.