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Crispy Ranch Chicken & Smashed Potatoes
Crispy Ranch Chicken & Smashed Potatoes
Rated 4.7 stars by 3 users
Category
Family-Friendly
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
- 500g chicken thigh fillets
- 600g baby potatoes
- 1 bunch of broccolini
-
3 tbsp Mingle Dill & Garlic Ranch Seasoning
- 2 tbsp olive oil
- 1 tbsp butter (optional)
- 2 tbsp grated Parmesan
Directions
Boil Potatoes: Boil baby potatoes in salted water until fork-tender (12–15 mins).
- Smashed Potatoes: Drain and place on a lined tray. Lightly press each with a fork to flatten.
- Mix 1 tbsp olive oil with 1 tbsp Dill & Garlic Seasoning. Brush over potatoes.
- Chicken: Coat chicken with 1½ tbsp of the remaining seasoning. Pan-fry or air-fry until golden and cooked through (approx. 5–6 mins per side).
- Drizzle broccolini with remaining olive oil, sprinkle with ½ tbsp seasoning and Parmesan.
- Roast: Roast both smashed potatoes and broccolini at 220°C for 20 minutes, or until golden and crispy.
- Serve: Plate chicken with smashed potatoes and broccoli. Drizzle potatoes with melted butter if using.
Recipe Note
Swap: Use tofu or haloumi for a vegetarian version
Leftovers: Potatoes reheat crisp in the air fryer
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