Roast Chicken- 1 Lilydale Breast Roast with Rich Tomato and Basil
Potatoes- 600g chat potatoes
- 2 cloves garlic, crushed
- 2 tbsp olive oil
- ½ tbsp thyme leaves, finely chopped
- ½ tbsp rosemary leaves, finely chopped
- 1/4 cup finely grated parmesan cheese
Lettuce- 2 baby cos lettuce, cut into quarters
- 2 1/2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp horseradish cream
- 2 tbsp finely chopped mint, to serve
| Roast Chicken- Preheat oven to 180°C Fan Forced (200°C Conventional)
- Remove Roast Chicken tray from cardboard sleeve and remove plastic film from top of tray
- Open sachet and pour contents over the roast, coating well. Cover with foil and cook for 35 minutes per 500g
- Remove foil after 20 minutes and continue roasting for the remaining cooking time
- Ensure that the internal temperate of the chicken reaches 75°C or juices run clear
Potatoes- Meanwhile, line a large baking tray with baking paper. Cook potatoes in a large saucepan of salted boiling water for 8 to 10 minutes or until tender. Drain and let cool slightly
- Place potatoes on prepared baking tray and lightly crush potatoes with a fork. In a small bowl combine garlic, oil and herbs, season and drizzle over the potatoes
- Sprinkle the potatoes with parmesan cheese. Bake in oven for 20 to 30 minutes or until golden and crispy
Lettuce- Meanwhile, preheat a lightly oiled char-grill pan over medium-high heat. Cook lettuce for 4 to 5 minutes, turning regularly, or until tender and charred
- In a small bowl, combine oil, vinegar and horseradish, season and whisk to combine
- Drizzle lettuce with dressing and sprinkle with mint, to serve with roast potatoes and chicken
|
