Hasselback Chicken with Crispy Lemon & Thyme Potatoes. A gorgeous warm-weather roast that’s full of flavour and simple to prepare.
Lemon & Thyme Potatoes
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
Preheat oven to 200˚C (fan-forced). To make Lemon and Thyme Potatoes, boil potatoes for 10 to 12 minutes or until just tender when pierced with a knife. Place 2 tablespoons oil in a non-stick roasting pan. Preheat for 10 minutes.
Add potatoes to pan. Press with a potato masher to flatten them slightly. Season well with salt and pepper; scatter with thyme, lemon slices and garlic. Drizzle with remaining oil. Cook for 50 minutes or until golden and crisp.
Meanwhile, to prepare chicken, combine pancetta, spinach, cheeses, thyme and nutmeg in a bowl. Season with salt and pepper. Cut 3 deep slits into top of each chicken breast. Press filling firmly into each of the slits.
Place in an oiled roasting pan. Drizzle with oil. Season with salt and pepper. Cook for 25 to 30 minutes or until chicken is golden and cooked.
Serve chicken with potatoes. Garnish with extra thyme leaves.