1 x whole chicken cut into 4 pieces on the bone
800gm Kestrel potatoes, peeled diced into large portions
4 good handfuls of roquette
50gms Parmesan, shaved
1 x tub 200ml sour cream
2 x tbsp. horseradish cream*
2 x sprigs of thyme
salt & pepper
4 x wedges of lemon, for salad dressing and to serve
Preheat oven to 180deg.
Boil potatoes until cooked approx. 15 mins.
While potatoes are cooking, place chicken pieces skin side up on roasting tray and roast for 30 mins.
After potatoes have boiled, place into hot pan with a little olive oil, thyme, salt & pepper. At this point need to ‘crush’ potatoes not ‘mash’ and fry for the remaining time that the chicken takes to cook – approx. 15 mins.
Place sour cream into a bowl and combine the horseradish cream, stirring well and set aside.
Combine roquette and parmesan and dress with a little olive oil, lemon juice, salt and pepper.
Remove chicken from oven and serve with roquette, crispy potatoes, lashings of horseradish cream & lemon wedges.
*if you like the heat in horseradish put more in – its delish