Crispy yet juicy, this chicken breast is roasted to perfection. Paired with a rich and velvety potato purée, made with Hay There Raw Milk Gouda with Lavender & Thyme, each bite offers a luxurious balance of creamy texture with subtle floral and earthy undertones. Simple, quick, and restaurant-quality — done right at home!
INGREDIENTS:
- 2 skin-on split bone chicken breasts
- extra-virgin olive oil
- 3/4 lb russet potatoes peeled and cubed
- 1/2 cup heavy cream
- 3 oz Artikaas Hay There Lavender and Thyme Gouda
- 4 tbsp butter
- salt
HOW TO MAKE IT:
- Preheat the oven to 400°F.
- Drizzle the chicken breasts generously with extra virgin olive oil and season with a heavy pinch of salt on both sides.
- Roast for 20–25 minutes, or until the internal temperature reaches 165°F. To keep the chicken juicy, remove it from the oven a few degrees early and let it rest until it reaches 165°F.
- While the chicken is cooking, bring a large pot of water to a boil. Add a few heavy pinches of salt, then add the peeled and cut potatoes. Cook until fork-tender, about 15 minutes. Drain when done.
- For an ultra-smooth texture, use a potato ricer, or mash by hand. Once mashed, stir in the butter, heavy cream, and finely grated Hay There Lavender and Thyme Gouda. Mix until melted and thoroughly combined. Season with salt to taste.
- Serve the roasted chicken over the potato purée with lightly dressed greens. Enjoy!
