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


    Shallots, thinly sliced

    Cauliflower, cut into small florets

    Baby Asparagus


    Fresh Thyme

    Garlic, finely chopped

    Chicken Breast

    Potatoes, chopped

    Chopped Tomatoes

    Olive Oil

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