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Garlicky roast chicken with crispy potato & chorizo cakes
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Prep Time:
Cook Time:
70 minutes
Total Time:
70 minutes
Indulge in juicy roast chicken paired with crisp potato cakes for a perfect weeknight dinner.
Ingredients:
  • 800g potatoes, peeled, chopped
  • 300g cauliflower, trimmed, chopped
  • 1 chorizo, finely chopped
  • 250.00 ml shredded kale leaves
  • 4 (about 1.2kg) chicken marylands
  • 6 garlic cloves, unpeeled
  • 8 fresh thyme sprigs
  • 50g unsalted butter
  • 60g (1/3 cup) Sicilian green olives, pitted, sliced
Instructions:
  • Boil potatoes for 5 minutes, then add cauliflower and continue cooking for 15 minutes. Drain and mash until smooth.
  • In a sizzling ovenproof frying pan, cook the chorizo on high heat for 3 minutes until crispy. Set aside on a paper towel to drain, and keep the flavorful oil. Mix the crispy chorizo and kale into the potato mixture, then season with salt.
  • - Preheat your oven to 200°C/180°C fan forced. - Heat up the pan with the reserved oil over high heat. - Season the chicken. - Sear the chicken, skin-side down, for 3 minutes. - Flip the chicken and add the garlic and half the thyme. - Roast it for 30 minutes until fully cooked. - Move the chicken to a plate, cover it with foil, and let it rest.
  • Heat 20g butter in a pan over high heat. Scoop 1⁄4 cup portions of the potato mixture into the pan. Cook until golden on each side, about 2 minutes per side. Transfer to a plate. Then add olives, remaining butter, and thyme to the pan. Cook and stir for 3 minutes.
  • Plate the chicken and potato cakes individually and generously drizzle them with the flavorful olive mixture.

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