Husselback potato served with herbed baby chicken spatchcock
Golden husselback potato paired with juicy herbed baby chicken spatchcock. A flavorful, elegant meal perfect for family dinners or special occasions
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Cooking tools:
- Food processor
- Roasting pan
- Roasting rack
- Baking dish
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Aluminum foil
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pastry brush
- Grater
- Peeler
- Kitchen towel
- Serving platter
- Spoon
Ingredients
- 4 x baby chickens
- 30 ml (2 tbsp) fresh thyme, finely chopped
- 30 ml (2 tbsp) fresh flat-leaf parsley, finely chopped
- 2 spring onions, finely chopped
- juice and rind of 1 small lemon, plus extra
- 120 g butter, at room temperature, plus extra for brushing
- 8 baking potatoes, peeled
- 60 ml (¼ cup) Parmesan, freshly grated
- 125 ml (½ cup) fresh breadcrumbs
- 80 ml (1/3 cup) butter, melted, plus extra for brushing
- 10 ml (2 tsp) ground paprika
- Maldon salt, to taste
- 10 ml (2 tsp) fresh flat-leaf parsley, finely chopped
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