Roasted Chicken With Radish Cucumber Salad & Smashed Potatoes

Last night my friend Meghan and I cooked another epic meal for the books. We did our usual “I’ll bring whatever I have, you bring what you have, and we’ll just make something up!” – which more often than not ends in some pretty delicious meals. There was a lot of wine, and a few hysterical rounds of drunken UNO after dinner. All in all it was a successful Wednesday night…

Ingredients: (Serves 3)

Chicken:
(3) bone-in, skin on, chicken breasts
Olive oil
Salt and pepper

Radish Cucumber Salad:
2 large black radishes, thinly sliced and cut into 1 inch pieces
1 large cucumber, thinly sliced
10 asparagus, blanched and cut into 1 inch pieces
Large handful microgreens
1 tablespoon grainy mustard
1 teaspoon horseradish
2 tablespoons rice wine vinegar
1 small lemon
Salt and pepper, to taste

Smashed Potatoes:
10 baby potatoes
Salt and pepper
Olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon fresh thyme
3/4 cup fontina cheese, shredded
3/4 cup cheddar cheese, shredded
1/2 cup chives, chopped
1 cup Greek yogurt

Preheat oven to 400 degrees. Wash the potatoes well and toss in olive oil, salt, and pepper. Roast in oven for 30 minutes or until fork tender. While the potatoes cook, start the chicken.

Salt and pepper the chicken well and drizzle lightly with some olive oil. Heat a large cast iron pan until nice and hot, then add the chicken skin side down and cook for about 8 minutes or until the skin is browned a bit. Flip over and cook on the other side for about 2-3 minutes, then place the pan right into the oven to cook for about 15 minutes.

To finish the potatoes, smash each potato by pressing down on each one with the back of a fork or spoon so that they burst. Melt the butter and add the garlic, then pour it over the potatoes. Top with thyme, both cheeses, and the chives. Put back in oven for 10-15 minutes until everything is melted and magical. Place the Greek yogurt in a side bowl, and add a little fresh black pepper and chives.

For the salad, place the radishes, cucumber, and asparagus in a large bowl. Mix together the mustard, vinegar, lemon, salt and pepper. Pour over the vegetables and toss well. Top with the microgreens.

TA-DA! Dinner is served…

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