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Method
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.
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 the potatoes for 5 mins each side or until browned and crispy.
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.
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.
Step 5
Arrange the chicken, lemon and potatoes on a serving platter. Spoon sauce from the pan over the chicken. Serve with rosemary sprigs.
Curtis Stone's lemon rosemary chicken with smashed potatoes
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
Ingredients
500g baby Carisma 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 tbs lemon juice
2 tsp coarsely chopped rosemary
Rosemary sprigs, to serve
Description
This zesty lemon rosemary chicken dish ticks all the boxes for dinner tonight. Served with crispy smashed potatoes, it's a sure-fire hit.
Method
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.
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 the potatoes for 5 mins each side or until browned and crispy.
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.
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.
Step 5
Arrange the chicken, lemon and potatoes on a serving platter. Spoon sauce from the pan over the chicken. Serve with rosemary sprigs.
