Sometimes foodie trends can come and go after the hype dies down, but we’re convinced that smashed baby potatoes are here to stay, Chef! Golden oven-roasted smashed spuds are served with NOMU One For All Rub-infused chicken & onion wedges. Served with a zesty sun-dried tomato & crisp greens salad.
Roast Chicken & Smashed Baby Potatoes
Roast Chicken & Smashed Baby Potatoes
with sun-dried tomatoes & NOMU One For All Rub
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potatoes
- Chicken
- Free-range Chicken Pieces
- Lemon Juice
- NOMU One For All Rub
- Onion
- Onions
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
PARBOIL
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
ROAST
Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel and scatter over the onion wedges. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively: Place the parboiled potatoes in the air fryer tray. Press with a fork, splitting the skin but keeping them intact. Drizzle with oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
JUST BEFORE SERVING
In a bowl, combine the leaves, the sun-dried tomatoes, the lemon juice (to taste), and seasoning.
DINNER IS READY
Dish up the smashed potatoes, side with the roasted chicken & onions, and serve alongside the simple salad. Well done, Chef!
Baby Potatoes - 250g
Free-range Chicken Pieces - 2
Onion - 1
NOMU One For All Rub - 10ml
Salad Leaves - 20g
Sun-dried Tomatoes - 20g
Lemon Juice - 10ml
PARBOIL
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
ROAST
Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel and scatter over the onion wedges. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively: Place the parboiled potatoes in the air fryer tray. Press with a fork, splitting the skin but keeping them intact. Drizzle with oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
JUST BEFORE SERVING
In a bowl, combine the leaves, the sun-dried tomatoes, the lemon juice (to taste), and seasoning.
DINNER IS READY
Dish up the smashed potatoes, side with the roasted chicken & onions, and serve alongside the simple salad. Well done, Chef!
Baby Potatoes - 500g
Free-range Chicken Pieces - 4
Onion - 1
NOMU One For All Rub - 20ml
Salad Leaves - 40g
Sun-dried Tomatoes - 40g
Lemon Juice - 20ml
PARBOIL
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
ROAST
Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel and scatter over the onion wedges. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively: Place the parboiled potatoes in the air fryer tray. Press with a fork, splitting the skin but keeping them intact. Drizzle with oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
JUST BEFORE SERVING
In a bowl, combine the leaves, the sun-dried tomatoes, the lemon juice (to taste), and seasoning.
DINNER IS READY
Dish up the smashed potatoes, side with the roasted chicken & onions, and serve alongside the simple salad. Well done, Chef!
Baby Potatoes - 750g
Free-range Chicken Pieces - 3
Onions - 2
NOMU One For All Rub - 30ml
Salad Leaves - 60g
Sun-dried Tomatoes - 60g
Lemon Juice - 30ml
PARBOIL
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
ROAST
Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel and scatter over the onion wedges. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively: Place the parboiled potatoes in the air fryer tray. Press with a fork, splitting the skin but keeping them intact. Drizzle with oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
JUST BEFORE SERVING
In a bowl, combine the leaves, the sun-dried tomatoes, the lemon juice (to taste), and seasoning.
DINNER IS READY
Dish up the smashed potatoes, side with the roasted chicken & onions, and serve alongside the simple salad. Well done, Chef!
Baby Potatoes - 1kg
Free-range Chicken Pieces - 8
Onions - 2
NOMU One For All Rub - 40ml
Salad Leaves - 80g
Sun-dried Tomatoes - 80g
Lemon Juice - 40ml
Woolies Products in this dish
