Roast Chicken, Smashed Fingerlings, Cucumber and Tomato Salad

Roast Chicken and Smashed Fingerlings Cucumber and Cherry Tomato Salad Ingredients: Chicken Fingerling potatoes Cucumbers Cherry tomatoes Napitella (herb) Lemon (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Season the chicken with salt and pepper, then lay skin side down on a paper towel-lined plate.

- Peel the cucumbers in alternating strips, so you are left with some skin and some skinless sections.

Thinly slice the cucumbers. Season them lightly with salt and set aside in a small bowl (this will draw out some bitterness from the seeds).

- Halve the cherry tomatoes.

- Pick the napitella leaves o the stems and roughly chop.

- Cut the fingerling potatoes into roughly bite-sized pieces.

- Heat a small pot of generously salted water to the boil on high.

- Heat oven to 425 degrees.

- Quarter and de-seed the lemon.

2) Roast the chicken: - Heat 2 teaspoons olive oil in a large oven-safe saute pan on medium-high until hot. Gently lay chicken, skin side down, in pan and cook for 2 minutes. Transfer to oven and cook for 10 minutes (internal temperature should be at least 155 degrees at this point). Transfer breast, skin side up, to a plate to rest for at least 10 minutes. Carefully flip drumsticks and return to oven for another 5 minutes, then transfer to the plate with the breast to rest.

3) Cook the fingerlings: - While the chicken roasts, add the prepped fingerlings to the pot of boiling salted water and cook until tender when pierced with a knife, about 10 minutes. Drain thoroughly and return to pot.

- Using a fork or potato masher, roughly smash the cooked potatoes. Season with salt and pepper, a drizzle with olive oil, and the juice of 2 lemon wedges. Keep warm, in covered pot, o the heat.

4) Make the salad: - While the chicken and potatoes cook, blot the sliced salted cucumbers with a paper towel to dry, then add them to a mixing bowl with the halved cherry tomatoes. Season with salt, pepper, olive oil, and the juice of 2 lemon wedges. Add the chopped napitella and stir to combine.

5) Finish the dish: - Slice the rested chicken breast. Divide the seasoned smashed potatoes between 2 plates, gently pressing down to allow space for the chicken - 1/2 the breast and 1 drumstick per plate - on top. Serve the cucumber and tomato salad alongside. Enjoy!