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Lemon rosemary chicken with crispy smashed potatoes recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate chicken and potatoes with zesty lemon, fragrant rosemary, and rich butter for an irresistible winter dish you'll crave.
Ingredients:
  • 500g baby Carisma potatoes or baby white potatoes
  • 60ml olive oil
  • 1 lemon, thickly sliced
  • 60g unsalted butter, divided
  • 4 Australian Chicken Thigh Fillets, fat trimmed
  • 160ml chicken stock
  • 21.00 gm lemon juice
  • 2 tsp coarsely chopped rosemary
  • Rosemary sprigs, to serve
Instructions:
  • In a large saucepan, add potatoes, 2 tsp salt, and enough cold water to cover by 2cm. Bring to a boil, then cook for 10 mins until tender. Drain and transfer to a baking tray to cool slightly. Gently smash potatoes with a glass to expose the inside without falling apart.
  • Heat oil in a large non-stick frying pan over medium-high heat. Arrange potatoes in a single layer, season, and cook for 5 minutes on each side until browned and crispy.
  • Heat a large non-stick frying pan over medium-high heat. Cook the lemon for 2 minutes on each side until caramelized. Transfer to a plate. Wipe the pan clean, then melt half of the butter. Season the chicken, cook for 6 minutes on each side, or until golden brown all over. Transfer the chicken to a plate and let it rest.
  • - Lower the heat to medium. - Introduce garlic and the rest of the butter to the pan. Cook, stirring occasionally, for 2 minutes until the garlic turns lightly golden. - Pour in the stock and lemon juice and bring to a gentle simmer. - Reintroduce the chicken to the pan and cook for approximately 6 minutes until fully cooked. - Finish by stirring in the chopped rosemary.
  • Place the chicken, lemon, and potatoes beautifully on a serving platter. Drizzle the flavorful sauce from the pan over the chicken. Garnish with fresh rosemary sprigs before serving.

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