Pan Roasted Chicken, Smashed Potatoes & Brown Butter Sauce
- Chicken Legs Skin On · 4
- Butterball or Fingerling Potatoes · 1 pound
- Herbie's Chicken BBQ & Roast Rub Mix · 4 tablespoons
- Herbie's Brown Mustard Seeds · 2 tablespoons
- Butter Salted · 4 tablespoons
- Salt & Pepper, to taste ·
- Olive Oil · 4 tablespoons
Start by pre heating your oven to 400 degrees
Add the potatoes to a large bowl with 2 tablespoons of olive oil and season liberally with salt and pepper. Toss the potatoes until they are coated evenly with oil. Prepare a cookie sheet lined with foil or parchment paper and lay the potatoes out. Roast the potatoes in your pre heated oven for about 20 min. or until the potatoes are tender enough to flatten with a knife. Continue to smash each individual potato with your knife until all of them are smashed down and reserve.
Lay out the chicken legs on a cutting board and pat dry with paper towels. Season liberally with Herbie's Chicken BBQ & Roast Rub along with a pinch of salt. Heat 2 tablespoons of olive oil in a large saute pan over med high heat When the oil begins to shimmer arrange the chicken legs in the pan skin side down so that they all fit in one batch. Sear the skin for about 3min. or until the skin is golden brown then flip and let them cook for an additional 3min. Then remove the pan from the heat and place in the oven and let them cook for about 20min. or until they reach an internal temperature of 175 degrees. Remove and reserve for plating.
Turn the oven setting to broil. Lay the smashed potatoes back out on the sheet tray and broil on high until crispy. Reserve.
Heat 4 tablespoons of butter in a small saute pan over medium heat. Allow the butter to melt. Once the butter is melted it will begin to bubble up, add Herbie's Brown Mustard Seeds and keep it on the heat until the bubbles begin to turn a light brown color (don't worry this is exactly what you are looking for) immediately shut off the heat. This will allow the butter to continue to brown a little bit more with out burning. Remove from the stove and pour the brown butter sauce into a large bowl.
Add the smashed potatoes to bowl and toss until they are coated with the sauce.
To plate: Arrange the potatoes on a platter laying the chicken on top. Pour the remaining sauce from the bowl over the chicken and enjoy with a glass of Williamson Wines Viognier!
Chef's Tips: Do you own a counter top deep fryer? The only way this recipe could be even tastier is to follow the first 3 steps and instead of putting the smashed potatoes back under the broiler simply heat your deep fryer to 375 degrees and fry the smashed potatoes for about 3-4 min. or until they have reached your desired crispiness. Drain them on paper towels, season with salt and serve immediately. My only suggestion would be to save the brown butter sauce just for the chicken and serve the potatoes on the side instead of tossing them in the sauce.