While you could prepare the sides and have the chicken fresh from the oven, this no-frills dish is just as good later in the week. Breaking down your chicken saves you heaps of time and you can prepare the sides easily while your chicken is reheating. Using a Chicken Leg also reduces the chances of it going dry while reheating. Did you save all that chicken jus from the initial roasting? Now is a great time to use it.
You can also choose to use waxy baby potatoes or fluffy potatoes such as russets. Depending on what kind of texture profile you wish to achieve. Waxy potatoes have more bite, and the fluffy potatoes melt in your mouth.
As for the salad, use your favorite greens, frisse, iceberg, cos, romaine – The dressing is versatile enough to go with anything!
Roasted Chicken Leg with Mash and Salad
- 1 Roasted Chicken Leg Thigh and drumstick together
- 1 Medium Russet Potato Peeled, washed and quartered
- 3-4 Leaves Iceberg Lettuce Washed
- 5-6 Cherry Tomatoes Washed and halved
- 1/4 Cup Roasted Chicken Jus Reserved from Whole Roasted Chicken Recipe
- 1/4 Cup Milk
- 3-4 Cloves Roasted Garlic Reserved from Whole Roasted Chicken Recipe
- 1 Tbsp Butter
- 1 Tbsp Balsamic Vinegar
- 1 Tsp Honey
- 1/2 Tsp Dijon Mustard
- 1 Tbsp olive oil Extra Virgin
- salt & pepper To taste
Place potatoes into a pot and fill with cold water until potatoes are covered with about 1 inch of water. Season water with pinch of salt and bring to a boil.
Place Chicken Leg on a small baking tray, and heat in oven at 350°F/175°C for 15-20 minutes
Reduce heat on potatoes to a slow boil, and let potatoes cook until pale and tender – approx 15 minutes.
Drain the potatoes and transfer back to the pot.
Take chicken out of the oven, and insert a small paring knife into the thickest part to test if it is heated through. Touch the tip of the paring knife to your finger after removing from the chicken. It should feel hot to the touch. Transfer Chicken to a serving plate to rest.
In the potato pot combine the butter, milk, and roasted garlic (if using). Season with salt and pepper and mix thoroughly.
Combine vinegar, honey, mustard and olive oil in a small bowl. Season lightly with small pinch of salt and pepper. Whisk to combine.
Plate the potatoes, salad with tomatoes and chicken on the serving plate. Dress salad with dressing, and pour gravy over chicken/mash as desired. Season with black pepper and ENJOY!
- You may smash the potatoes slightly to get a different texture (semi-mash, semi-whole. Up to your preference)
- For a smoother texture on your mashed potatoes, add more milk, one tablespoon at a time, mixing gently until you have reached the desired consistency.
- You can dress the salad in another mixing bowl with the dressing before plating. This ensures an even coating of dressing.
Tomorrow in Part 3 of this series, I’ll be posting up a recipe for fast and delicious Stuffed Chicken Pitas!
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