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Curtis Stone’s lemon rosemary chicken with smashed potatoes
Serves 4 | Prep 10 mins (+ cooling time) | Cooking 25 mins 

500g baby Carisma potatoes
1/4 cup (60ml) olive oil
1 lemon, thickly sliced
60g unsalted butter, divided
4 Coles RSPCA Approved Australian Chicken Thigh Fillets, fat trimmed
2 garlic cloves, finely chopped
2/3 cup (160ml) chicken stock
1 tbs lemon juice
2 tsp coarsely chopped rosemary
Rosemary sprigs, to serve

1. In a large saucepan, place the potatoes, 2 tsp salt and enough cold water to cover potatoes by 2cm. Cover and bring to the boil over medium-high heat. Cook the potatoes for 10 mins or until tender. Drain well. Transfer to a baking tray to cool slightly. Using the bottom of a glass, gently smash potatoes until the inside is exposed, but the potatoes are not falling apart.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Arrange the potatoes in a single layer. Season. Cook the potatoes for 5 mins each side or until browned and crispy.
3. Meanwhile, heat another large non-stick frying pan over medium-high heat. Cook the lemon for 2 mins each side or until caramelised. Transfer to a plate. Wipe the pan clean. Melt half the butter in the clean pan. Season the chicken. Cook for 6 mins each side or until golden brown all over. Transfer chicken to a plate and set aside to rest.
4. Reduce heat to medium. Add the garlic and remaining butter to the pan and cook, stirring, for 2 mins or until the garlic is light golden. Add the stock and lemon juice. Bring to a simmer. Return the chicken to the pan and cook for 6 mins or until the chicken is cooked through. Stir in the chopped rosemary.
5. Arrange the chicken, lemon and potatoes on a serving platter. Spoon sauce from the pan over the chicken. Serve with rosemary sprigs.

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