Golden Lemon & Herb Chicken with Crushed Baby Potatoes
Keeping the heat gentle allows the butter to nut slightly and gives the chicken that lovely golden finish without drying it out.
Ingredients
- 6 chicken thighs deboned and skinless
- 2 tbsp plain flour
- 1 tbsp garlic finely chopped
- 1 tsp mixed dried herbs
- ½ lemon Zest
- 40 g butter diced
- 500 g baby potatoes cooked and lightly crushed
- 4 shallots halved lengthways
- Salt and freshly ground black pepper
Method
- Place the chicken thighs between two sheets of parchment and gently beat until evenly flattened.
- In a bowl, mix together the flour, garlic, dried herbs, lemon zest, salt and pepper.
- Toss the flattened chicken pieces in the seasoned flour mixture until well coated.
- Heat a wide sauté pan over low to medium heat and add the butter.
- Once foaming, lay in the chicken pieces.
- Cook for 4–5 minutes on each side, allowing the chicken to colour slowly without burning. Adding the crushed baby potatoes and halved shallots around the chicken.
- Season lightly with salt and pepper.
- Cover loosely with a lid and cook for a further 6-8 minutes, turning the potatoes once or twice, until the shallots are soft and lightly caramelised, the potatoes are golden at the edges, and the chicken is cooked through and juicy
- Finish with an extra pinch of lemon zest or a squeeze of lemon juice if desired.
