Crispy Skin Chicken Breast with Carrot & Parsnip Mash

Ingredients


●    1 x organic chicken breast (skin on)

●    Extra virgin olive oil

●    Butter (optional) 

●    Salt & pepper

●    Smokey chilli coffee coconut rub (personal preference, use any you like)

●    Dash of milk 

●    2 x organic parsnips

●    2 x organic carrots

●    Half a leek

Crispy Skin Chicken Breast with Carrot & Parsnip Mash

Method

1. Boil the veg

Wash off any soil residue (just organic things!) and chop the parsnips and carrots into even chunks.

Boil in salted water until fork tender (15–20 mins).

Drain well and season to taste.


2. Prep & cook the chicken

Pat the chicken skin completely dry (key for that lovely crispiness).
Season as desired (salt, pepper & smokey chilli coffee coconut rub).

Drizzle a pan with olive oil and place the chicken skin-side down in a cold pan.
Turn heat to medium and let the fat render slowly.
Do NOT move it - this is key to crisp skin (6–8 mins). Use a weight to help press it down.

Flip and cook the other side until fully cooked through (4–6 mins).
Optional: Add a knob of butter near the end and baste for extra flavour.

Remove and let the chicken rest.


3. Buttered leeks (same pan = extra flavour)

Add chopped leeks to the chicken pan while the chicken rests.

Add a little butter and cook gently until soft and silky.

Season lightly with salt & pepper.


4. Mash

If necessary, return the drained veg to low heat and shake the pan to remove excess moisture.

Mash with a hand masher first for texture.
Add butter and milk if desired and season to taste.

For a smoother mash: transfer to a food processor and blend to your preferred texture.


5. Plate & serve

Slice the chicken last to keep all those lovely juices in.

Serve over the mash with buttered leeks on the side.

 

Voilà!