I was looking to be inspired by some new chicken recipes on the Good Food website at the weekend and came across the picture for this recipe which looked delicious! As much as I love a confit duck leg I didn’t really fancy cooking my chicken in so much oil so I adapted it for a healthier, quicker weeknight option. I kept the vegetable and potato hash the same though and this was a really tasty way to get loads of healthy vegetables on the plate and I would definitely make it again.
Follow the recipe on the good food website here for the hash (and the chicken if you want to go for the full confit version).
For the roasted chicken option…
Ingredients – serves two
- 3 chicken thighs on the bone
- 4-5 sprigs of fresh thyme
- zest of hand a lemon
- olive oil
- salt & pepper
Method – takes 40 minutes from start to finish
Lay the chicken skin side up on a rack inside a foiled roasting tin. Sprinkle the lemon and thyme liberally over each thigh, then drizzle with olive oil. A liberal pinch of salt and pepper on top, and then put into a preheated oven at 180 degrees (fan) for 40 minutes.
Meanwhile, about 20 minutes into the cooking time make the hash according to the recipe from Good Food.
As the hash is finishing, boil water in a saucepan with little salt to speed up the boiling time. Crack in two eggs and leave to poach for exactly two minutes for the perfect runny centre.
Serve the crispy chicken on top of a big mound of well seasoned hash (I chopped the chicken from the third thigh and shared it between us – I just didn’t feel one thigh would be enough!). Use a slotted spoon to remove the eggs and drain on kitchen towel before adding to the plate. Eat immediately while the egg is gooey!