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salt and pepper

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Roast chicken

Pan-roasted chicken portions with crusty potato salad

30 minutes

Pan-roasted chicken portions with crusty potato salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 free-range chicken (about 1 kg)
3 T olive oil
3 or 4 sprigs rosemary
2 cloves garlic, smashed
Sea salt and freshly ground black pepper
Salad leaves, for serving
Hot mustard, for serving

For the crusty potato salad

500 g baby Mediterranean potatoes
1 red onion, thinly sliced
2-3 T red-wine vinegar
Sea salt and freshly ground black pepper
2-3 T roughly chopped flat-leaf parsley

Method

Cut out the backbone of the chicken (freeze it for stock). Cut the rest of the chicken into 4 portions.
Meanwhile gently heat the oil with the rosemary and garlic in a wide nonstick pan until fragrant.
Place the seasoned chicken pieces, flesh side down into the pan. Cover with baking paper and press down by placing a heavy cast iron pan on top.
Turn the heat to medium-hot and cook for 10 minutes, or until golden brown.
Flip and cook skin side down, weighted with the heavy pan, for another 10 minutes or until well-browned and cooked through (the thighs may need a few minutes longer than the breast portions).
Keep the chicken warm in a low oven while finishing off the potatoes.
Serve with crusty potato salad, a bowl of green salad leaves and a pot of mustard.

To make the crusty potato salad:

Scrub and halve the potatoes. Steam or simmer until tender. Drain.
Sauté the onion and potato in the same pan as the chicken, using the leftover oil, until the potatoes are crusty and the onion well browned.
Add the vinegar, parsley and seasoning, to taste, and mix well together.

Leftovers? Don’t reheat the chicken, rather use it for sandwiches. Spread a good baguette or sourdough bread with mayonnaise and sandwich with green leaves and pickles.

TASTE’s take:
Much quicker than oven-roasting a chicken, this meal is a good stand-by when short on time. If you prefer to leave out the potatoes, serve the chicken with a basic slaw.

Browse more roast chicken recipes here.

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Pan-fried rump steak with home-made free-range egg mayonnaise

Asparagus with eggs and bacon

Spaghetti with braised brinjal sauce

Roast olive and tomato sauce with penne

Asparagus and fresh tagliolini with watercress sauce

Pork loin chops with apple, sage and onion tarts

Pan-roasted chicken portions with crusty potato salad

Pan-roasted chicken portions with crusty potato salad

Ingredients

Method

To make the crusty potato salad: