Roasted Chicken with Potato and Cauliflower Mash

with Potato and Cauliflower Mash

Juicy roasted chicken served with potato and cauliflower mash.

  • Meat
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring 2 pans of water to the boil add salt to one and add the stock to the other, stir until disolved.

  • 1.5 min

    Peel and chop the potato into small pieces.

  • 3.0 min

    Finely chop the garlic.

  • 3.5 min

    Cut the cauliflower into small florets.

  • 4.0 min

    Finely slice the shallots.

  • 5.0 min

    Add the potato and cauliflower to the boiling water and cook until tender, and easy to pierce with a fork (15-20mins).

  • 6.0 min

    Heat half the oil in a frying pan over medium-high heat.

  • 6.5 min

    Season the chicken with salt and pepper.

  • 7.0 min

    When the oil is hot, add the chicken and sear on both sides until the skin is nicely browned.

  • 10.0 min

    Transfer the chicken to a baking tray.

  • 10.5 min

    Spread 1/2 of the garlic and all of the thyme over the chicken and place in the oven to cook (15-20mins).

  • 11.5 min

    In a saucepan heat 1/4 of the butter.

  • 12.0 min

    Add the shallots and sauté until soft. Add the sugar and while stirring, cook the shallots until golden.

  • 14.0 min

    Add the apple cider vinegar, chopped tomatoes and stock*. Bring to the boil, then lower the heat to a low simmer and leave to reduce. Stir occassionally.

  • 20.0 min

    Drain the potato and cauliflower.

  • 20.5 min

    Return the potato and cauliflower to the pan and mash until relatively smooth (some chunks remaining are fine).

  • 21.5 min

    Add the remaining garlic to the potato mixture season with salt and pepper and then using your hands, shape the mixture into patties.

  • 23.5 min

    In a frying pan, heat the remaining butter and add the asparagus.

  • 24.0 min

    In another frying pan add the remaining oil and heat.

  • 24.5 min

    Season the asparagus with salt and pepper and cook until tender crisp.

  • 25.0 min

    Place the potato patties to the pan with the oil and cook until golden brown on the outside; flipping once.

  • 27.0 min

    Remove the asparagus from the pan and distribute amongst the plates.

  • 28.0 min

    Transfer the potato cakes to serving plates with the asparagus.

  • 29.0 min

    Remove the chicken from the oven and serve atop the potato and cauliflower mash.

  • 30.0 min

    Serve drizzled with the apple cider sauce.

  • Ingredients

    Chicken Stock

    Apple Cider Vinegar

    Sugar

    Shallots, thinly sliced

    Cauliflower, cut into small florets

    Baby Asparagus

    Butter

    Fresh Thyme

    Garlic, finely chopped

    Chicken Breast

    Potatoes, chopped

    Chopped Tomatoes

    Olive Oil

  • 4 of 12 failed / iids:,140,567,308,62/ rid: 345