This recipe roasts free range chicken breast and new season kipfler potatoes, then finishes them with peppery rocket, boiled eggs and a classic Dijon dressing.
30 Minutes. Roast chicken with potato salad. What’s not to love.
2 x 180g free range chicken breast skin on
400g kipfler potatoes
2 sprigs tarragon
1 tablespoon Dijon mustard
2 free range eggs
Preheat oven & cook veg
Preheat oven to 200ºc on fan bake. Cut potatoes into 2cm thick pieces on an angle. Remove leaves of tarragon. Discard stem and finely chop the leaves. Roughly chop the tarragon. Toss in a bowl with a drizzle of olive oil, half the tarragon, salt and pepper. Place on a baking tray on the middle rack in oven for 15 minutes before adding the chicken.
In a bowl combine chicken with a drizzle of olive oil, remaining tarragon, salt and pepper. Bring a frying pan to medium heat with a drizzle of olive oil. Sear the chicken for 2 minutes each side. Once the potatoes have been cooking for 15 minutes, add the chicken to the tray and cook for a further 10 minutes. Remove and set aside.
Soft-boil the eggs by simmering them for 6 minutes in a small pot of boiling water. Remove from heat and run immediately under cold water until cooled. Gently crack against a hard surface then peel. Roughly chop once peeled.
Make dressing & salad
In a bowl, whisk together Dijon, juice of half the lemon, olive oil, salt and pepper. In a bowl, combine potatoes, egg, rocket and dressing.
Plate chicken with salad and a wedge of lemon.
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