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Roasted Chicken with Roquette Salad, Crushed Potatoes & Horseradish

A classic Roasted Chicken dish with a delicious Roquette Salad, Crushed Potatoes & Horseradish. This is perfect for a Sunday dinner with all your family.


  • 1 x whole chicken cut into 4 pieces on the bone

  • 800gm potatoes, peeled diced into large portions

  • 4 good handfuls of roquette

  • 50gms Parmesan, shaved

  • 1 x tub 200ml sour cream

  • 2 x tbsp. horseradish cream*

  • 2 x sprigs of thyme

  • olive oil

  • salt & pepper

  • 4 x wedges of lemon, for salad dressing and to serve


  • 1.

    Preheat oven to 180deg.

  • 2.

    Boil potatoes until cooked approx. 15 mins.

  • 3.

    While potatoes are cooking, place chicken pieces skin side up on roasting tray and roast for 30 mins.

  • 4.

    After potatoes have boiled, place into hot pan with a little olive oil, thyme, salt & pepper. At this point need to ‘crush’ potatoes not ‘mash’ and fry for the remaining time that the chicken takes to cook – approx. 15 mins.

  • 5.

    Place sour cream into a bowl and combine the horseradish cream, stirring well and set aside.

  • 6.

    Combine roquette and parmesan and dress with a little olive oil, lemon juice, salt and pepper.

  • 7.

    Remove chicken from oven and serve with roquette, crispy potatoes, lashings of horseradish cream & lemon wedges.

  • 8.

    *if you like the heat in horseradish put more in – its delish


Serves: 4
Time: 45 minutes

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