John Paul Urizar
Take your weeknight baked chicken dinner to the next (and budget friendly!) level with this creative chicken nibbles and crispy roast potatoes recipe. We like to serve ours with a simple garden salad and a healthy serve of chilli crunch oil, but adjust to your own taste.
The Chilli Crunch is delicious but very spicy – for a family-friendly version omit the Sichuan pepper and chilli flakes and add 1 teaspoon smoked paprika and 2 finely sliced green onions.
Ingredients
Method
Preheat the oven to 220°C (200°C fan-forced). Boil, steam or microwave potatoes until almost cooked through; drain. Cool for 5 minutes then gently rake rounded side of potatoes with the tines of a fork. Place, cut-side down, in a single layer, on a large oven tray lined with baking paper.
If the tray is large enough, add the chicken nibbles to the tray. (Alternatively use two medium oven trays.)
Combine olive oil, garlic cloves and rosemary sprigs in a small bowl. Brush potatoes and chicken liberally with oil mixture; add garlic and rosemary to tray. Dot with the butter and season liberally with salt and freshly ground pepper.
Roast for 50 minutes, turning and basting twice during cooking, until potatoes and chicken are browned and crisp.
CHILLI CRUNCH Meanwhile, combine garlic, pepper, chilli flakes and sesame seeds in a bowl. Heat olive oil in a small saucepan until hot; immediately pour over the chilli mixture.
Serve potatoes and chicken drizzled with Chilli Crunch.
Recipe not suitable to freeze. Dutch cream, Desiree, Pontiac, Coliban or Sebago potatoes are ideal to use.
Test Kitchen tip
What are chicken nibbles?
Chicken nibbles are the wing segments, excluding wing tips. Packets include a mixture of wingettes and drumettes.
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