ROAST CHICKEN WITH SMASHED POTATOES
INGREDIENTS (SERVES 4)
1 Lenards bacon and pistachio rolled chicken breast
6 potatoes, whole
2 sprigs of rosemary, roughly chopped.
few sprigs of thyme, roughly chopped
pinch of salt
1 knob of Ashgrove herb and garlic butter
Hillfarm garlic infused canola oil
handful of pistachios, roughly chopped
Preheat oven to 180 degrees.
Firstly begin cooking your chicken on a roasting tray in the oven for 30 minutes.
While the chicken is cooking boil your potatoes. Place the potatoes into a pot of water over a high heat and bring it to a boil covered. Once the water is boiling cook for 5 minutes and then turn off the heat. Strain and set aside.
Once time is up take the chicken out of the oven and add the potatoes to the tray. With the back of a spoon press the potatoes down and break them apart. Sprinkle with rosemary, thyme, salt and butter. Drizzle the chicken and potatoes with oil and back in the oven for another 30 minutes or until the potatoes are crispy.
When the potatoes are crispy sprinkle the potatoes with the pistachios and place them back in the oven for 15 minutes.
Remove the net from the chicken and serve with the potatoes.