Herb Crusted Chicken with Smashed Potatoes

Smashing boiled potatoes before they roast multiplies the surface area, and surface area is crispness. They go in the oven at the same time as the chicken, which gets a mustard and herb crust that keeps the breast from drying out.

1. 1

   Heat the oven to 220°C / 425°F. Boil the potatoes in salted water for 15 minutes until a knife slides in easily, then drain and leave them to steam dry for 5 minutes.

   For this step

   • 800 g baby potatoes
2. 2

   Tip the potatoes onto a large tray, crush each one flat with the base of a glass, then drizzle with half the oil and season well.

   For this step

   • 800 g baby potatoes
3. 3

   Mix the panko, herbs, garlic and the rest of the oil into a rough crumb.

   For this step

   • ¾ cup (45 g) panko breadcrumbs
   • 2 cloves garlic
4. 4

   Sit the chicken on the same tray, spread the mustard over the top of each piece and press the herb crumb on firmly.

   For this step

   • 4 chicken breasts or thighs
   • 2 tbsp dijon mustard
5. 5

   Roast for 25 minutes until the crumb is golden, the potatoes are crisp at the edges and the chicken is cooked through. Serve with the lemon wedges.

   For this step

   • 4 chicken breasts or thighs
   • 800 g baby potatoes
   • 1 lemon

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