Oh my god… the rain. It’s so flipping miserable. Where has the summer gone?? With a great friend coming for supper, my plans for chicken salad were scuppered as I dragged my waterlogged self home. I certainly didn’t feel like cold salad on a cold wet autumnal evening. Thinking quickly I decided to whip up these roasted, baking potato slices with some herby chicken and a sriracha mayo.
For two people you need:
- two chicken breasts
- handful of thyme
- handful of rosemary
- 1 garlic clove
- 2 baking potatoes
- 1 tbsp of mayo
- 1tbsp of creme fraiche
- 1 tbsp of soured cream
- decent squirt of sriracha
First thing to do is to get your oven on to 200 degrees and then get that chicken bashed flat. You do this by sandwiching the breast in greaseproof paper and whacking it with a rolling pin. Combine the herbs with some olive oil and the crushed garlic and leave the chicken to marinate.
Turn to the potatoes. Cut these into slices down the length of the potatoes and then score a light criss cross pattern on the surface. Rub with olive oil and salt and whack on a baking tray. Add a little of knob of butter to the top of each potato and roast for 45 mins to 1 hour.
Finally, combine the mayo, soured cream and creme fraiche with the sriracha in a bowl.
Heat up a griddle pan and fry the chick for about 5 mins on each side or until cooked.
Serve with the chilli mayo and the roasted potatoes, along with a green salad.