Hasselback Chicken with Crispy Lemon and Thyme Potatoes
Hasselback Chicken with Crispy Lemon & Thyme Potatoes. A gorgeous warm-weather roast that's full of flavour and simple to prepare.
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Cooking tools:
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Non-stick roasting pan
- Potato masher
- Mixing bowl
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1.5kg baby potatoes
- ¼ cup vegetable oil
- 4 stems fresh thyme
- 2 small lemon, sliced
- 8 cloves garlic, unpeeled and lightly crushed
- 100g pancetta, finely chopped
- 75g spinach leaves, finely chopped
- 150g fresh ricotta cheese
- 75g gruyere cheese, grated
- 3 tsp fresh thyme leaves, plus extra for garnishing
- 2 tsp freshly grated nutmeg
- 6 x 325g chicken breast supreme (breast with skin and wingtip)
- 1 tbsp olive oil
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