Crispy skillet potatoes with roast chicken and lemon
These skillet potatoes are as crispy as they come. Served with roast chicken, this tasty dish is sure to be a household favourite.
Note: + 10 mins resting time
- 1 small brown onion
- 1kg Red Royale potatoes, very thinly sliced
- 1 cup (250ml) chicken stock, heated
- 1 lemon
- 1.4kg Coles RSPCA Approved Australian Whole Chicken
- 1/2 bunch thyme, finely chopped
- 2 bunches baby broccoli, halved lengthways
Lemon & herb butter
- 80g butter, softened
- 3 garlic cloves, finely chopped
- 1 1/2 tbs finely chopped thyme
- 1 lemon, rind finely grated
Preheat oven to 200°C. To make the lemon and herb butter, combine butter, garlic, thyme and lemon rind in a bowl.
Thinly slice half the onion. Place in a large bowl with the potato. Season. Toss to combine. Arrange potato mixture in a large ovenproof frying pan, overlapping slightly. Pour hot stock over the potato mixture. Spoon over one-quarter of the lemon and herb butter. Roast for 30 mins or until the potato begins to soften.
Coarsely chop the remaining onion. Use a vegetable peeler to peel strips of rind from lemon, avoiding white pith. Juice the lemon. Pat chicken dry with paper towel. Place the chopped onion, thyme and lemon peel in the cavity. Use kitchen string to tie the legs together. Rub the remaining lemon and herb butter all over chicken to coat. Arrange the chicken on top of the potato. Roast for 1-1¼ hours or until chicken is golden brown and juices run clear when the thickest part of the thigh is pierced with a skewer. Drizzle with half the lemon juice. Rest for 10 mins.
Meanwhile, place baby broccoli in a large heatproof bowl. Pour over enough boiling water to cover. Stand for 5 mins. Drain. Drizzle with remaining lemon juice.
Serve the chicken and potato with the baby broccoli.
Serve with thyme sprigs