Oven Roasted Chicken with Potato and Zucchini fritter
Oven Roasted Chicken with Potato and Zucchini fritter
and Parsley and Garlic butter
Recipe by Sam
Tested by Kirsten Jenkins
1 whole free range chicken
Olive oil
Murray salt
1 garlic bulb, halved
1 medium desiree potato, peeled, grated
1 medium zucchini, trimmed, grated
1 tbsp of finely chopped flat leaf parsley
200g unsalted butter, diced
4 truss cherry tomatoes, with stems attached
1 sprig rosemary
1. Pre heat oven to 200 degrees C.
2. Remove the breast and drumstick from whole chicken, keeping
skin on, drizzle with a little olive oil and season with salt and
pepper. Heat a frying pan over high heat, add chicken portions and
brown on both sides, add garlic bulb to the pan and place in oven
to cook for 10 minutes. Add cherry tomatoes and rosemary to the pan
and cook for a further 10-15 minutes or until chicken is cooked
through.
3. Squeeze half of the roasted garlic into a bowl, add the
butter and parsley, season with salt and better, mix to combine
well.
4. Spoon butter mixture onto cling wrap, roll into a sausage
shape about 3cm in diameter and tie a knot at each end, place in
the fridge to chill.
5. Squeeze out excess liquid from the grated potato and
zucchini, place in a bowl with the remaining garlic and season with
salt and pepper.
6. Heat oil in a frying pan over medium heat, take a ý
cup of potato mixture (makes three fritters) and form a flat
fritter, cook for 5-6 minutes each side or until golden.
7. To serve place a fritter on a plate, top with the chicken
portions, arrange the roast tomatoes on top with 2 slices of the
parsley butter.
