Brussel sprouts, smashed potatoes
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Prep Time: | 20 minutes |
Ingredients
- sea salt and freshly ground black pepper, to taste
- honey, to taste
- 6 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1-2 tsp hot English mustard
- 1 x 40 g sachet watercress
- a few sprigs fresh thyme
- sea salt and freshly ground black pepper, to taste
- 4 tbsp olive oil
- 500 g free-range chicken breasts, skin on
- 500 g baby potatoes, halved
- 500 - 600 g brussel sprouts, trimmed
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 210°C.
- Moisten the Brussels sprouts, potatoes and chicken with the olive oil and season to taste. Arrange in a single layer – the chicken and potatoes skin-side up – on a large baking tray. Add the thyme.
- Roast for 30 minutes, or until the sprouts are crusty and charred and all is tender. Remove the sprouts and chicken. Smash the potatoes and toss gently in the oil in the pan. Arrange cut side up and return to the hot oven for 5 to 10 minutes until golden and crusty.
- Allow the chicken to rest for 10 minutes, then tear into large shreds. Mix everything with the dressing. Check the seasoning, turn onto a platter or bowl and add the watercress.
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