Pan-roasted chicken portions & potato salad recipe
Enjoy a hearty meal with pan-roasted chicken portions served alongside a delicious crusty potato salad. Dig in, this recipe was made for you. You'll love it.
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Cooking tools:
- Cast iron skillet
- Nonstick skillet
- Chef's knife
- Cutting board
- Parchment paper
- Stove
- Oven
- Freezer
- Saucepan
- Colander
- Steamer basket
- Spatula
- Tongs
- Mixing bowl
- Serving bowl
- Ramekin
Ingredients
- 1 free-range chicken (about 1 kg)
- 3 T olive oil
- 3 or 4 sprigs rosemary
- 2 cloves garlic, smashed
- Sea salt
- freshly ground black pepper
- Salad leaves, for serving
- Hot mustard, for serving
- 500 g baby Mediterranean potatoes
- 1 red onion, thinly sliced
- 2-3 T red-wine vinegar
- 2-3 T roughly chopped flat-leaf parsley
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