Crispy roast chicken, warm mustardy potatoes and golden crunchy skins. This is the kind of potato salad you actually want to eat.
Unlock this recipe
Start Your Free TrialUnlock Mob Premium
Serves
4
Maris Piper Potato
Bone-In Skin-On Chicken Thigh
Chicken Stock Cube
Shallot
Dijon Mustard
Fresh Chives
White Wine Vinegar
Reserved Potato Cooking Liquid
Olive Oil
Sugar
Salt
Black Pepper
Serves
4
Maris Piper Potato
Bone-In Skin-On Chicken Thigh
Chicken Stock Cube
Shallot
Dijon Mustard
Fresh Chives
White Wine Vinegar
Reserved Potato Cooking Liquid
Olive Oil
Sugar
Salt
Black Pepper
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C. Season the chicken thighs generously with salt and black pepper.
Step 2.
Peel the potatoes and cut into even 3cm chunks. Set aside.
Step 3.
Place a large ovenproof frying pan over a medium heat and add the chicken thighs, skin-side down. Cook, undisturbed, for 8–10 mins until the skin is golden and crispy (it won’t be fully cooked yet). Flip the thighs over, then remove the pan from the heat.
Step 4.
Add the potato skins into the pan, and coat in the chicken fat. Transfer to the oven and bake until the chicken is cooked through and the potato skins are crispy, 20-25 mins.Â
Â
Step 5.
Meanwhile, place the peeled potato chunks into a saucepan with cold salted water. Bring to the boil and cook for 10–15 mins until just tender. Drain in a colander, reserving 100ml of the cooking liquid, and leave to steam-dry for a couple of minutes.
Step 6.
Finely chop the shallot and chives. Add the shallot to a large mixing bowl with the Dijon mustard and white wine vinegar. Stir to combine and leave to sit for a few mins.
Step 7.
Once the potatoes are slightly cooled. Crumble the chicken stock cube into the shallots, then whisk in the potato cooking liquid, olive oil and season to taste with sugar, pepper and salt, if needed. Tip the potatoes into the dressing with 3/4 of the chives. Gently mix together, until the potatoes start releasing their starch and it slightly thickens the dressing. Taste and adjust with more salt, sugar or pepper, if needed. If the salad is too thick for your liking, stir in more potato cooking liquid.Â
Â
Step 8.
To serve, spoon the warm potato salad onto plates. Top with the crispy chicken thighs and scatter over the remaining chives. Crumble over a few of the crispier roast potato bits from the pan for crunch.
Unlock Mob Premium
Did you like this recipe?
Be the first to leave a note
Hear from our customers
Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.
Caitlin P
The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!
Lucy P
Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.
Sonia M
Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.
Dylan F
Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.
Georgia W
I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.
Reine F
Essential - health is wealth and life is too short to be eating boring meals.
Jazmyn C
Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!
Tom W