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Niall McKenna shows you how to transform humble spuds into a feast.
What you'll need
4 Glens of Antrim Maris Piper or Navan Potatoes, peeled and cut into wedges
3 tbsp of olive oil
2 lemons, one cut into six wedges and the other cut into eight thin slices
4 garlic cloves, unpeeled
Handful of thyme or oregano sprigs
4 chicken breasts, skin left on
Salt and freshly ground black pepper
Freshly grated nutmeg
4 slices Parma ham
150ml chicken stock
4 tbsp crème fraiche
SERVES 4
Preheat the oven to 190°C/gas 5/375°F and put a large baking tray inside to heat up. Bring the saucepan to the boil, add the potato wedges and leave to simmer for five minutes. Drain the potatoes and then leave to dry for a few seconds in the saucepan.
Put two tbsp of oil on the hot baking sheet, add the potatoes and toss in the oil. Gently squeeze each lemon over the potatoes and add them to the baking tray along with the garlic cloves and herb springs. Roast near the bottom of the oven for about 50 minutes, turning them after 25 minutes and then once again to crisp and brown all over.
Meanwhile, put the chicken breasts in a roasting tin, rub the skin with the lemon ends and then season well with salt, pepper and nutmeg. Arrange a slice of ham on each
piece of meat, ruching it to look attractive, and then put two lemon slices on top. Drizzle with one tbsp of oil. Put the chicken above the potato wedges in the oven and cook for 20 minutes, then pour the stock into the tin and cook for another 20 minutes.
Transfer the chicken to a hot platter. Pour the roasting tin juices into a small saucepan, bring to the boil and reduce to about 90ml. Whisk in the crème fraiche to make a thin creamy sauce. Spoon some sauce onto four hot dinner plates and serve a chicken breast on top.
Serve with the lemon-flavoured wedges, garlic cloves and some green vegetables.
