iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Moroccan-Style Chicken Pie

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/8 teaspoon crumbled saffron threads
1 tablespoon all purpose flour
2 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken thighs
1/4 cup chopped golden raisins
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
1/2 cup slivered almonds
3 tablespoons powdered sugar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cinnamon
10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
1/2 cup (about) unsalted butter
melted (for brushing)

Instructions:
Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.
Pork Chops and Sugar Snap Peas with Mint Julep Glaze

Ingredients:
1/2 cup beef broth
6 tablespoons bourbon, divided
1 tablespoon (packed) dark brown sugar
1/4 teaspoon white wine vinegar
2 3/4-inch-thick pork rib chops
Ground allspice
1 tablespoon butter
4 ounces sugar snap peas
1/4 cup chopped fresh mint

Instructions:
Stir broth, 3 tablespoons bourbon, sugar, and vinegar in small bowl until sugar dissolves. Sprinkle pork with salt, pepper, and allspice. Melt butter in medium nonstick skillet over medium-high heat. Add pork. Sauté until just cooked through, about 4 minutes per side (butter will brown). Transfer pork to platter.
Add bourbon mixture to skillet and bring to boil. Add sugar snap peas and cook until crisp-tender, about 2 minutes. Using slotted spoon, scatter peas over pork. Remove skillet from over heat. Add remaining 3 tablespoons bourbon to sauce in skillet. Boil over high heat until sauce is reduced to thin glaze and coats spoon lightly, about 3 minutes. Mix in mint; spoon over pork and serve.
Apio-Rey

Ingredients:
2 large stalks celery, coarsely chopped, 1 teaspoon celery seeds, 1/4 teaspoon coriander seeds, 1 cup seedless green grapes, 1 cup still water, 4 cups sparkling water

Instructions:
1. Puree the chopped celery, celery seeds, coriander seeds, and grapes in a blender with the still water. Strain through a fine-mesh sieve into a large pitcher.
2. Add the sparkling water, stir gently, and serve.
Potato-Wrapped Halibut with Sautéed Spinach

Ingredients:
6 4-ounce halibut fillets (each about 1/2 to 3/4 inch thick)
4 3-inch-long unpeeled Yukon Gold potatoes, scrubbed
8 tablespoons olive oil, divided
6 garlic cloves, very thinly sliced
10 ounces fresh baby spinach leaves (about 16 cups loosely packed)

Instructions:
Pat fish dry; sprinkle with salt and pepper. Place large sheet of parchment on work surface. Halve each potato lengthwise.Using V-slicer or mandoline, slice each potato half very thinly. Set 5 to 6 slices on parchment in row, overlapping long sides. Make another row that overlaps short ends of first row, forming 6x5-inch rectangle. Sprinkle rectangle with salt and pepper. Set 1 fillet across overlapped short ends of slices. Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato slices and fish fillets.
Heat 3 tablespoons oil in each of 2 large skillets over medium-high heat. Set 3 wrapped fish fillets, seam side down, in each skillet. Cook until golden on bottom, about 3 minutes. Turn; cook until fish is opaque in center, 2 to 3 minutes longer. Transfer to plates; cover to keep warm.
Add 2 tablespoons oil to 1 skillet. Add garlic; stir 1 minute. Add 1/3 of spinach; toss with tongs until spinach begins to wilt. Add remaining spinach in 2 additions; stir just until beginning to wilt. Season with salt and pepper. Divide spinach among plates with fish and serve.
Gruyère and Cider Fondue

Ingredients:
8 ounces kielbasa sausage, cut on diagonal into 1/2-inch-thick slices
4 cups coarsely grated Gruyère cheese (about 1 pound)
1 tablespoon plus 2 teaspoons cornstarch
1 cup hard apple cider*
1 tablespoon apple cider vinegar
2 tablespoons Calvados, applejack brandy, or poire Williams (clear pear brandy)
2 Granny Smith apples, cored, cut into 1/2-inch-thick slices
1 baguette
cut into 3/4-inch cubes

Instructions:
Preheat oven to 300°F. Heat heavy large skillet over high heat. Add kielbasa slices and sauté until browned on both sides, 2 to 3 minutes. Transfer to baking sheet and place in oven to keep warm.
Toss cheese and cornstarch in large bowl to coat. Bring hard cider and vinegar just to simmer in medium saucepan over medium heat. Reduce heat to medium low (mixture should be barely simmering). Add a handful of cheese to simmering cider mixture. Stir until cheese is melted. Add remaining cheese 1 handful at a time, stirring until melted between additions. Increase heat to medium and cook until fondue begins to bubble, stirring constantly. Stir in Calvados. Season to taste with pepper.
Transfer fondue to pot. Set fondue pot atop stand; light candle or canned heat burner. Arrange sausage slices, apple slices, and bread cubes in bowls alongside fondue pot.
Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.
Parmesan Toasts

Ingredients:
8 3/4-inch-thick slices Italian bread, 1 medium garlic clove, halved, Extra-virgin olive oil, 1/2 cup finely grated Parmesan cheese, Fleur de sel or course kosher salt

Instructions:
Preheat oven to 400°F. Arrange bread on baking sheet. Rub bread with garlic; drizzle with oil. Sprinkle cheese over. Sprinkle with fleur de sel. Bake until edges are lightly browned, about 12 minutes.
Yukon Gold Cinnamon Rolls

Ingredients:
1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup (1 stick) unsalted butter
3 large eggs
4 1/2 cups (or more) unbleached all purpose flour
1/2 cup warm water (105°F to 115°F)
3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
2 tablespoons sugar
1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached
all purpose flour
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (or more) whole milk
1 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt

Instructions:
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.
Baked Penne with Farmhouse Cheddar and Leeks

Ingredients:
1/4 cup (1/2 stick) butter
5 cups chopped leeks (white and pale green parts only; about 5 large)
1/4 cup all purpose flour
3 1/2 cups whole milk
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
2 large eggs
1 pound penne pasta

Instructions:
Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. do ahead Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
Let stand 15 minutes. Serve hot.
Vanilla Bean Rice Pudding

Ingredients:
1 1/2 cups water, 3/4 cup basmati rice, 1/4 teaspoon salt, 3 cups whole milk, 1 cup heavy whipping cream, 1/2 cup sugar, 1/2 vanilla bean, split lengthwise

Instructions:
Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.
Coffee-Caramel Crème Brûlée

Ingredients:
2 cups heavy whipping cream, divided
1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
1 cup sugar, divided
1/2 cup water
2 cups half and half
8 large egg yolks
1/4 teaspoon salt
8 teaspoons raw sugar*

Instructions:
Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
Cactus, Chayote, and Green-Apple Salad

Ingredients:
"1 lb fresh nopales (prickly pear cactus paddles; about 5; see cooks note, below)", 2 chayotes (1 pound total), peeled, halved lengthwise, and seeds discarded, then cut into 1/4-inch-thick sticks (3 to 4 inches long)
1 Granny Smith apple, left unpeeled, halved, cored, and thinly sliced lengthwise
2 scallions, trimmed and thinly sliced
4 navel oranges
3 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup raw (green) hulled pumpkin seeds
5 tablespoons olive oil
Rounded 1/8 teaspoon cayenne

Instructions:
Put 1 cactus paddle, flat side down, on a work surface. Scrape horizontally from narrow base of paddle toward wider end with a vegetable peeler or knife to cut off thorns and brown spots. Dethorn paddle on other side in same manner, then trim all around edge. Repeat with remaining paddles, then cut paddles crosswise into 1/4-inch-thick slices.
Blanch cactus in a 6- to 8-quart pot of boiling salted water until just softened, about 1 minute. Immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain in a colander and rinse under cold water. Pat dry, then transfer to a large bowl along with chayotes, apple, and scallions.
Cut peel and all white pith from 3 oranges with a sharp knife. Working over bowl containing cactus mixture, cut segments free from membranes, letting segments fall into bowl. Squeeze juice from membranes and remaining orange into bowl, then add lime juice, salt, and pepper and toss. Let stand until chayotes are wilted, about 30 minutes.
While salad stands, toast pumpkin seeds in 2 tablespoons oil in a 10-inch heavy skillet over moderately low heat, stirring frequently, until puffed and pale golden, 3 to 4 minutes. Remove from heat and stir in cayenne. Cool seeds in oil in skillet.
Drain salad in a colander set over a bowl, then transfer juice to a 1-quart saucepan and boil until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Remove from heat and whisk in remaining 3 tablespoons oil. Return salad to bowl and toss with dressing, pumpkin seeds with oil from skillet, and salt to taste.
Quick Coq au Vin

Ingredients:
3 tablespoons olive oil
2 or 3 thick slices bacon, roughly chopped
1 (4-pound) chicken, cut into six pieces
1 handful flour, seasoned with salt and pepper to taste
8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional)
20 whole baby carrots, cut in half
1 clove garlic, peeled and minced
2 large sweet onions, chopped, or 2 cups pearl onions
1 bottle red wine (white works, too)
1 cup chicken broth
1 bay leaf
2 sprigs thyme

Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.
2. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
3. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
4. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
5. Pour half the wine into the pan and cook over high heat for about 8 minutes.
6. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.
7. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.
Shrimp and Andouille Gumbo

Ingredients:
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 small cup onion, minced (about 1/2 cup)
1 small green bell pepper, minced (about 1/2 cup)
2 stalks celery, minced (about 1/2 cup)
1 quart chicken stock or low-sodium broth
2 bay leaves
1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice
1/4 pound andouille sausage, cut into 1/2-inch-thick rounds
1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
4 cups cooked white rice
Hot pepper sauce, such as Tabasco
About 2 teaspoons filé powder

Instructions:
In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.
Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.
Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.
Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.
Thai Chicken-Coconut Soup

Ingredients:
4 ounces cellophane noodles
6 cups low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
1 additional red Thai (or jalapeño) pepper slices for garnish
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)
1 cilantro sprigs for garnish

Instructions:
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.
Pork Stew with Sweet & Hot Peppers from the Abruzzo

Ingredients:
6 tablespoons olive oil, plus extra as needed
2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
Salt and freshly ground black pepper
1 cup dry red wine
1 large yellow onion, finely chopped
5 garlic cloves, minced
1 tablespoon fennel seeds, toasted and crushed
1 fresh hot chile pepper (jalapño or serrano), chopped, or 1/2 teaspoon chile pepper flakes, plus more as needed
One 28-ounce can crushed plum tomatoes with juice
2 large red bell peppers, cut into large dice
Red wine vinegar (optional)

Instructions:
In a skillet or large sauté pan, heat 4 tablespoons of the olive oil over high heat. Working in batches, brown the pork on all sides, adding more olive oil,l as needed and seasoning with salt and black pepper as you turn the meat. Each batch should take 8 to 10 minutes. When a batch is ready, use a slotted spoon to transfer the pieces to the tagine. Deglaze the pan with about one-half the wine and pour the juices over the meat.
In a skillet or sauté pan, warm the remaining 2 tablespoons olive oil over medium heat and add the onion. Sauté for about 10 minutes, until very soft. Add the garlic, fennel seeds, and chile pepper and cook for 3 minutes longer. Add the remaining wine and the tomatoes and simmer for a few minutes to blend the flavors. Transfer the sauce to the tagine along with the pork and its juices. Add the bell peppers, raise the heat to medium, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, until the pork is meltingly tender.
Taste the stew and adjust the seasoning. You can add a few spoonfuls of vinegar for balance.
Tandoori-Style Roast Chicken

Ingredients:
1 cup plain nonfat or low-fat yogurt, 2 1/2 teaspoons Seriously Simple Seasoning Salt or other seasoning salt, One 3 1/2- to 4-pound chicken, 1 pound baby Yukon gold or fingerling potatoes, Fresh flat-leaf parsley or watercress sprigs for garnish

Instructions:
• In a small bowl, stir together the yogurt and 2 teaspoons of the seasoning salt. Place the chicken in a large lock-top plastic bag. Add the yogurt mixture and turn the chicken to coat evenly. Seal the bag and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasionally.
• Preheat the oven to 425°F. Place the potatoes in a roasting pan and sprinkle the remaining 1/2 teaspoon seasoning salt over them. Remove the chicken from the marinade, reserving the marinade. Place on a rack (a vertical roaster works well), and arrange in the pan on top of the potatoes. Pour the remaining reserved marinade over the potatoes and turn to coat them lightly.
• Roast the chicken for about 30 minutes. Turn the potatoes so they cook evenly. Roast for another 20 to 30 minutes, or until the juices run clear when a thigh is pierced with a knife and the potatoes are crispy and cooked through.
• Transfer the chicken to a carving board and let rest for a few minutes. Carve into pieces and arrange on a platter. Surround with the potatoes. Pour the juices from the pan over the chicken and potatoes. Garnish with parsley or watercress and serve immediately.