Crispy roast chicken, warm mustardy potatoes and golden crunchy skins. This is the kind of potato salad you actually want to eat.
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Serves
4
Maris Piper Potato
Bone-In Skin-On Chicken Thigh
Chicken Stock Cube
Shallot
Dijon Mustard
Fresh Chives
White Wine Vinegar
Reserved Potato Cooking Liquid
Olive Oil
Sugar
Salt
Black Pepper
Serves
4
Maris Piper Potato
Bone-In Skin-On Chicken Thigh
Chicken Stock Cube
Shallot
Dijon Mustard
Fresh Chives
White Wine Vinegar
Reserved Potato Cooking Liquid
Olive Oil
Sugar
Salt
Black Pepper
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Step 1.
Heat the oven to 200°C fan. Season the chicken thighs generously with salt and black pepper.
Step 2.
Peel the potatoes and cut into even 3cm chunks. Set aside.
Step 3.
Place a large ovenproof frying pan over a medium heat and add the chicken thighs, skin-side down. Cook, undisturbed, for 8–10 mins until the skin is golden and crispy (it won’t be fully cooked yet). Flip the thighs over, then remove the pan from the heat.
Step 4.
Scatter the raw potato chunks around the chicken in the same pan, tossing them gently in the chicken fat. Slide the whole pan into the oven and roast for 20–25 mins until the chicken is cooked through and the potatoes are crisp and golden.
Step 5.
Meanwhile, place the peeled potato chunks into a saucepan with cold salted water. Bring to the boil and cook for 10–15 mins until just tender. Drain in a colander, reserving 100ml of the cooking liquid, and leave to steam-dry for a couple of minutes.
Step 6.
Finely chop the shallot and chives. Add the shallot to a large mixing bowl with the Dijon mustard and white wine vinegar. Stir to combine and leave to sit for a few mins.
Step 7.
Once the boiled potatoes have cooled slightly, crumble in the stock cube and whisk in the reserved cooking liquid, olive oil, sugar, salt and pepper. Add the warm potatoes to the bowl and toss everything together, gently crushing some of the potatoes to thicken the dressing. Stir through most of the chives, saving a few for garnish. Adjust with more salt, sugar or cooking liquid if needed.
Step 8.
To serve, spoon the warm potato salad onto plates. Top with the crispy chicken thighs and scatter over the remaining chives. Crumble over a few of the crispier roast potato bits from the pan for crunch.
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