🍽️ Crispy Roast Chicken with Creamy Potato and Lamb's Lettuce Salad

Name: Crispy Roast Chicken with Creamy Potato and Lamb's Lettuce Salad
Total time: 30 min
Yield: 4 servings
Ingredients: Half chicken, seasoned 2 pcs; Potatoes, mostly waxy 1 kg; Salt pinch; Gherkins 4 pcs; Chives, fresh 10 g; Corn salad 150 g; Vegetable broth 200 ml; Mayonnaise 3 tbsp; Oil 3 tbsp; Mustard 2 tbsp; Pepper, black ground pinch

640 kcal · 30 min · 4 servings

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Ingredients

Half chicken, seasoned 2 pcs
Potatoes, mostly waxy 1 kg
Salt pinch
Gherkins 4 pcs
Chives, fresh 10 g
Corn salad 150 g
Vegetable broth 200 ml
Mayonnaise 3 tbsp
Oil 3 tbsp
Mustard 2 tbsp
Pepper, black ground pinch

Instructions

1. Preheat your oven to 200 degrees Celsius using the top and bottom heat setting.
2. Remove the chicken from its packaging and place it in a suitable baking dish.
3. Place the dish in the oven and roast the chicken for about 50 minutes until it is golden brown.
4. Meanwhile, peel the potatoes.
5. Slice the peeled potatoes into thin rounds.
6. Place the potato slices in a pot and cover them with salted water.
7. Bring the water to a boil.
8. Reduce the heat to medium and cover the pot.
9. Cook the potatoes for about 25 minutes.
10. Drain the pickling liquid from the gherkins and save it in a small container.
11. Dice the gherkins into small pieces.
12. Wash the chives thoroughly.
13. Dry the chives with a kitchen towel.
14. Cut the chives into thin rings.
15. Wash the lamb's lettuce carefully.
16. Spin-dry the washed lamb's lettuce.
17. Heat the vegetable broth in a small pot.
18. Take a large bowl and add mayonnaise, oil, mustard, and three tablespoons of the saved gherkin water.
19. Stir the warm broth into the mayonnaise mixture.
20. Season the dressing with salt and pepper to taste.
21. Drain the cooked potatoes.
22. Let the potatoes steam for a short time to let the moisture escape.
23. Mix the lukewarm potatoes with the prepared dressing.
24. Let the potato salad rest for a short time to allow the flavors to meld.
25. Just before serving, fold in the lamb's lettuce, gherkins, and chives into the potato salad.
26. Taste the salad again and adjust the seasoning if necessary.
27. Remove the roast chicken from the oven.
28. Plate the chicken together with the potato and lamb's lettuce salad.
29. Enjoy your meal!

Nutrition per serving

kcal: 640
Protein: 40 g · Fett/Fat: 38 g · Carbs: 45 g