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–+ servings

Crispy Chicken With Smashed Potatoes & Salsa Verde

Comfort and deliciousness all on one plate. I LOVE this dish!
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Servings 4

Ingredients
  

  • 8 baby potatoes washed
  • 4 chicken thighs skin on, about 700 g
  • 2 tablespoons extra virgin olive oil
  • sea salt & cracked black pepper
  • 2 lemons sliced
  • 2 teaspoons fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon lemon & herb seasoning
  • 2 cloves garlic smashed
  • 2 tablespoons extra virgin olive oil
  • 1 cup parsley leaves
  • 1 cup basil leaves
  • 1/2 red chilli long, roughly chopped
  • 1 clove garlic chopped
  • 1/2 cup extra virgin olive oil
  • 1 lemon juice squeezed
  • sea salt to taste

Instructions
 

  • Place the potatoes in a large microwave-safe bowl, fill the bottom with about 3 cm of water. Cook on high for 8–10 minutes. Drain and set aside.
    8 baby potatoes
  • For the spice rub: Place the fennel seeds, coriander seeds, lemon and herb seasoning and garlic in a mortar. Pound with a pestle until a paste is formed. Then mix through the olive oil. Rub the spice mix all over the chicken pieces, making sure it’s massaged in. Marinate for 15 minutes or overnight if possible.
    2 teaspoons fennel seeds, 1 teaspoon coriander seeds, 1 teaspoon lemon & herb seasoning, 2 cloves garlic, 2 tablespoons extra virgin olive oil, 4 chicken thighs
  • Preheat the oven to 200°C conventional (180°C fan-forced).
  • Place the potatoes on a baking tray. Use a glass to push down on the potatoes and crush them. Then drizzle over the olive oil and season well. Place the marinated chicken pieces on top (skin side up). Scatter over the lemon slices. Roast for about about 35 minutes until crispy and cooked through (you may need longer depending on your oven).
    8 baby potatoes, 4 chicken thighs, 2 lemons, 2 tablespoons extra virgin olive oil
  • Meanwhile, make the salsa verde. Blend 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.
    1 cup parsley leaves, 1 cup basil leaves, 1/2 red chilli, 1 clove garlic, 1/2 cup extra virgin olive oil, 1 lemon, sea salt
  • Place the smashed potatoes on a plate. Top with the crispy chicken pieces, then drizzle over the salsa verde. Feel free to squeeze over some extra lemon juice.
    8 baby potatoes, 4 chicken thighs

Keywords

Dinner
Chicken, Dairy Free, Egg Free, Gluten Free, Nut Free
Allergen Dairy-free, Egg-free, Gluten Free, Nut-free
Protein Chicken
Member Free