A classic Roasted Chicken dish with a delicious Roquette Salad, Crushed Potatoes & Horseradish. This is perfect for a Sunday dinner with all your family.


  • 1 x whole chicken cut into 4 pieces on the bone

  • 800gm potatoes, peeled diced into large portions

  • 4 good handfuls of roquette

  • 50gms Parmesan, shaved

  • 1 x tub 200ml sour cream

  • 2 x tbsp. horseradish cream*

  • 2 x sprigs of thyme

  • olive oil

  • salt & pepper

  • 4 x wedges of lemon, for salad dressing and to serve


  • 1.

    Preheat oven to 180deg.

  • 2.

    Boil potatoes until cooked approx. 15 mins.

  • 3.

    While potatoes are cooking, place chicken pieces skin side up on roasting tray and roast for 30 mins.

  • 4.

    After potatoes have boiled, place into hot pan with a little olive oil, thyme, salt & pepper. At this point need to ‘crush’ potatoes not ‘mash’ and fry for the remaining time that the chicken takes to cook – approx. 15 mins.

  • 5.

    Place sour cream into a bowl and combine the horseradish cream, stirring well and set aside.

  • 6.

    Combine roquette and parmesan and dress with a little olive oil, lemon juice, salt and pepper.

  • 7.

    Remove chicken from oven and serve with roquette, crispy potatoes, lashings of horseradish cream & lemon wedges.

  • 8.

    *if you like the heat in horseradish put more in – its delish

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 251kj
  • Fat Total 16g
  • Saturated Fat 5g
  • Protein 15g
  • Carbohydrate 10g
  • Sugar 1g
  • Sodium 341mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 4
Time: 45 minutes

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