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Sage chicken with chilli and lemon crushed potatoes
Sage chicken with chilli and lemon crushed potatoes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate roasted potatoes with spicy chili and tangy lemon for a flavorful twist.
Ingredients:
  • 4 (200g each) chicken thigh cutlets, skin on
  • 15g butter, softened
  • 20 fresh sage leaves
  • 750g baby nadine potatoes
  • 2 long red chillies, finely chopped
  • 125.00 ml roughly chopped fresh flat-leaf parsley leaves
  • 20.00 ml finely grated lemon rind
  • 45.50 gm olive oil
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • Carefully lift the skin of each cutlet with your fingers to create a small pocket. Spread butter gently inside the pockets and insert sage leaves.
  • 1. Add the potato to a large saucepan and cover with cold water. Bring to a boil over high heat and cook for 20 minutes until tender. Drain the potato and return it to the pan over low heat. Toss for 1 minute until excess liquid evaporates. Remove from heat and roughly crush the potatoes with a potato masher. Transfer to a dish and add chili, parsley, lemon rind, and 2 tablespoons of oil. Season to taste and toss well.
  • Season the chicken with salt and pepper. Sear in a hot non-stick pan until the skin is golden and crispy, then transfer to a baking tray and bake until cooked through. Serve with crushed potatoes and steamed beans.

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