This is definitely one of those nights when I looked around and wondered what on earth I was going to make tonight. I also wanted something really good and hearty, but still simple. Too tall an order? I think not.
Roast Chicken and Purple Potato Fritters
Serves: 1 Time: 20 minutes or so Difficulty: Doable on a weeknight
- 1 boneless, skinless chicken thigh
- 1/4 onion, sliced
- 4 sprigs of thyme
- 2 garlic cloves, smashed
- 1 lemon, two slices reserved, remainder juiced
- 4-6 small fingerling potatoes (preferably purple!)
- olive oil
Preheat the oven to 350 degrees.
Heat 1 T. of olive oil in a skillet. Season the chicken with salt and pepper. Cook it for 2-3 minutes per side to get a nice brown crust. When you flip the chicken, scatter the onions around the chicken. Add the garlic and thyme to the pan. Place the lemon slices on top of the chicken and transfer to the oven. Bake for 20 minutes.
Put the potatoes in a small pot of water. Bring it to a boil and season the water with salt. Simmer until the potatoes are fork tender; approximately 15 minutes. Remove the potatoes to a cutting board. Let them cool slightly, then use the bottom of a glass to smash the potatoes into small disks.
Remove the pan. Set the chicken aside to rest. Scoot the onions to one side of the pan and discard the garlic and thyme stems. Add the potatoes to the pan and cook on high heat for 2-3 minutes per side. Remove to a paper towel to drain.
Plate the onions topped with the chicken and lemon slices. Scatter the potatoes around the plate. Squeeze the lemon over the plate.