Recipe: Roasted Rosemary Chicken with Next-Level Potato Cakes

Roasted Rosemary Chicken with Potato Cakes & Gravy

Chef Gary Guiney’s twist on a chicken dinner is an unreal way of using up any leftover mashed potatoes and TS Foods Stuffing from your Sunday roast! 

The flavours of this incredible fruity stuffing go perfectly with the chicken – you’ve simply GOT to try this!

Ingredients (to serve 2):

150g TS Foods Cranberry, Apricot & Orange Stuffing

630g of leftover chilled mash (if making fresh, allow to cool down)

1 egg, beaten

120g plain flour

2 chicken legs

2-3 sprigs fresh rosemary

25g butter

Salt & pepper to taste

Method:

1. Preheat oven to 180C and pat dry your chicken to remove moisture (to give them a crispy finish). Season both sides with a touch of sea salt and allow to sit for 5 mins while you bring a skillet pan to heat.

2. Drizzle some olive oil into a skillet pan and once smoking, reduce the heat, place your chicken down skin side first and cook for 3-5 mins then turn over, cook for another 3-5 mins. Add some rosemary and a touch of butter to baste the chicken. Place onto an oven tray and bake for 25 mins or until cooked through.

3. While the chicken cooks, let’s get going with the potato cakes! Put the mashed potato, stuffing, egg and flour into a bowl and mix & season well. With wet hands mould into 2 x 4-inch patties.

4. Heat up some vegetable oil in a large, non-stick pan over medium heat. Add your patties & fry for about 3 minutes on each side, until they are crispy and brown. Place into the oven tray and bake for 20 mins alongside your chicken.

Don’t forget the Gravy…

Ingredients:

1 beef stock cube

1 chicken stock cube

2 tsp Worcestershire sauce

500 ml boiling water

3 tbsp flour

3 tbsp butter

Method

1. Crumble the cubes into boiling water, add your Worcestershire sauce and mix well set to side.

2. Melt butter in a saucepan over medium heat. Add flour and cook on a low heat for 5-6 mins stirring (to make a roux). Next you want to slowly incorporate your stock into your roux mixing as you go until gravy thickens.

Season with black pepper. Drizzle plenty over your stuffing potato cakes and chicken and ENJOY!

Chef Gary

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