This recipe is brilliant for so many reasons, not least because it nearly all happens in one pan. The chicken gets pan fried first to achieve ultimate crispy skin perfection then the potatoes are cooked in the rendered chicken fat giving them THE most amazing flavour and gorgeous crispy, salty edges. The fennel salad is there to balance it all out with crunch, freshness and acidity from lemon.
Ingredients for 2:
4 chicken thighs (skin on, bone in)
1 tablespoon olive oil
300g small potatoes (I used pink fir potatoes which are delicious)
Bulb fennel with fronds if possible
Large handful lambs lettuce or other lettuce leaves
Juice of half a lemon
2 tablespoons good olive oil
Salt and pepper
Parmesan for serving
1. Pre-heat the oven to 210C
2. Pat the chicken thighs dry with kitchen paper and give them a generous sprinkling of salt on both sides.
3. Start with a cold ovenproof pan, ideally cast iron. Add the olive oil and the chicken thighs, skin side down. Cook over a medium high heat for at least 15 minutes until the skin is golden-brown and crispy. Turn the thighs over and cook for 2-3 minutes on the other side.
4. Whilst the chicken is cooking, par-boil the potatoes in salted water until just starting to soften on the outside. If they’re bigger than around 2in square, cut them in half. Drain and, when the chicken is ready, add to the pan. Give the pan a shake to coat the potatoes in the chicken fat and add a little salt then roast in the pre-heated oven for around 25 minutes, until the potatoes are crispy and golden.
5. To make the fennel salad, take the tops off the fennel, reserving the fronds. Very thinly slice the bulb either on a mandolin or carefully with a knife. Toss in the lemon juice and olive oil along with the lettuce and reserved fronds. Add salt and pepper to taste.
6. To serve, divide the the chicken thighs and potatoes between two plates. Place a big handful of the salad on each and shave some parmesan over to finish.
Let us know how you get on. If you're in need of some chicken thighs you can order them as part of one of our meat boxes on our COOK AND FEAST AT HOME page.