Crispy Roasted Chicken Recipe
Crushed Potato, Nduja Cream, Leeks, Hakurei Turnip
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Ingredients
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Chicken
Crushed Potatoes
Nduja Cream
Leeks and Hakurei Turnips
Method
Preparing the Chicken
- 1
- 2
Roast the Chicken
Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.
Making the Crushed Potatoes
- 3
Cook the Potatoes
Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- 4
Preparing the Nduja Cream
- 5
Make the Cream
In a small saucepan over low heat, combine nduja, heavy cream, and lemon juice. Stir until smooth and heated through. Do not boil.
Cooking the Leeks and Hakurei Turnips
- 6
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add sliced leeks and cubed hakurei turnips. Sauté until tender and lightly caramelized, about 10-15 minutes. Season with salt and black pepper.
