Serves: 4
Prep time: 1 hour
| Birch & Waite Yoghurt Ranch Dressing | 1/2 bottle |
| Baby potatoes | 12 |
| Boneless chicken thigh | 500g |
| Cos lettuce | 1 |
| Toasted pecans | 1/4 cup |
| Shaved parmesan | 1/3 cup |
| Flaky salt | 2 tbsp |
| Crushed black pepper | 1/2 tbsp |
| Olive oil | 3 tbsp |
| Dried thyme | 1 tbsp |
| Dried oregano | 1 tbsp |
| Garlic powder | 1 tbsp |
| Onion powder | 1 tbsp |
Method
- Preheat oven to 200°C/ 180°C, fan-forced.
- Boil potatoes for 15-18 minutes until tender. Drain water and place potatoes on a lined baking tray. Smash them using a potato masher or a metal turner.
- Sprinkle a teaspoon of salt and ¼ tsp pepper over the potatoes. Drizzle 2 tbsp oil and bake in the oven for 35-40 minutes until golden and crispy. Remove and set aside.
- Mix chicken with thyme, oregano, garlic powder, onion powder, remaining salt and pepper in a bowl. Heat remaining oil in a skillet on medium-high. Pan fry the chicken for 12-14 minutes until cooked through and golden.
- Add lettuce to a large, shallow serving bowl. Top with the crispy, roasted potatoes and chicken. Add pecans. Drizzle with the Birch & Waite Yoghurt Ranch Dressing and garnish with parmesan.
- Serve and enjoy!
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