Husselback potato served with herbed baby chicken spatchcock

Serving: 4

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Directions

Preheat the oven to 200°C. Line a baking tray with baking paper and set aside.
Cut the chicken down the backbone and gently flatten
Mix the herbs together with the onions, juice, rind, salt, pepper and butter. Carefully lift the skin from the breastbone and legs and gently push the butter mixture underneath. Tuck the wings and neck and place the chickens on a rack of a roasting tray. Brush each with the extra butter and lemon juice and bake until cooked, about 30 minutes.
Remove and allow to rest, for about 5 minutes before serving
For the potatoes, lightly oil a large baking dish.
Cut a small slice from the end of each potato to make a flat base, this will help to lie flat and not roll around. Use a sharp knife, and cut each one into thin slices across almost right through, but not quite. Drop each potato into cold water to prevent them from discolouring.
Gently fan-open the potatoes, while rinsing them in cold running water. This also rids the potato with any excess starch that can impede fanning.
Dry the potatoes well before baking.
Place the Parmesan, breadcrumbs, butter, paprika and salt in a food processor and process until well blended. Brush each potato with the extra butter as well as in the cracks and pat with the cheese mixture.
Place the potatoes in the dish and cover with foil and bake for about 30 minutes.
Remove the foil and continue to bake until the potatoes turn crispy and cooked, about 15 minutes.
Remove from the oven and drizzle with butter and sprinkle with parsley serve with the chicken while still hot

Ingredients

4 x baby chickens
30 ml (2 tbsp) fresh thyme, finely chopped
30 ml (2 tbsp) fresh flat-leaf parsley, finely chopped
2 spring onions, finely chopped
juice and rind of 1 small lemon, plus extra
120 g butter, at room temperature, plus extra for brushing
<h3>Hasselback potatoes</h3>
8 baking potatoes, peeled
60 ml (¼ cup) Parmesan, freshly grated
125 ml (½ cup) fresh breadcrumbs
80 ml (1/3 cup) butter, melted, plus extra for brushing
10 ml (2 tsp) ground paprika
Maldon salt, to taste
10 ml (2 tsp) fresh flat-leaf parsley, finely chopped