Tomato roasted chicken with loaded baked potatoes and palmiers


Tomato roasted chicken with loaded baked potatoes and palmiers
Tomato roasted chicken with loaded baked potatoes and palmiers
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
45 minutes
Tomato roasted chicken with loaded baked potatoes and palmiers
Tomato roasted chicken with loaded baked potatoes and palmiers
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
45 minutes
Ingredients
Tomato roasted chicken
  • 6 Chicken drumsticks and 6 thighs
  • 1 tub Rhodes tomato paste
  • 1 cup tomato sauce
  • 15 ml Garlic salt
  • 15 ml Hinds Paprika
  • 15 ml Hinds Portuguese chicken spice
Loaded baked potatoes
  • 12 Large potatoes, pricked with a fork
  • Some oil for roasting
  • 15 ml Hinds Potato spice
  • 120 ml SASKO cake flour
  • 120 ml Butter
  • 1 liter Full cream milk
  • Salt and pepper to taste
  • 10 ml Mustard
  • ** Optional 1 Tub cream cheese to add to the white sauce
  • 250 grams streaky bacon sliced and cooked
  • 200 ml Prepared pesto
  • 30 ml Packo curry paste
Palmiers
  • 1 packet Magpie Puff pastry,
  • 1/2 cup brown sugar
  • 10 ml Hinds ground cinnamon
Instructions
Tomato roasted chicken
  1. Mix the chicken drumsticks and thighs with the tomato paste, tomato sauce, garlic salt, paprika and chicken spice.
  2. Place in a prepared baking dish and roast for 45-50 minutes on 180 degrees Celsius.
Loaded baked potatoes
  1. Rub the potatoes with some oil and spice with the potato spice
  2. Place on a prepared oven tray and roast in the oven for approx. 1 hour on 180 degrees Celsius.
  3. Melt the butter in a saucepan and add the flour. Whisk so that there are no lumps.
  4. Slowly add the milk while whisking and cook until the sauce has thickened. Mix in the mustard and cream cheese if you have.
  5. Divide the sauce into 3 parts and add the bacon to the 1st one, the pesto to the 2nd one and the curry paste to the 3rd one.
  6. Once the potatoes have cooled slightly, cut a cross on the top of each one and press a little to open the cavity.
  7. Divide the 3 sauces into the cavities and serve with the roasted tomato chicken
Palmiers
  1. Roll out the pastry on a work surface.
  2. Mix the sugar and cinnamon together and sprinkle over the pastry.
  3. Start rolling up the pastry from the 2 short sides together so that they come together in the middle.
  4. Using a sharp knife, cut into 1cm thick slices and place flat on a prepared baking tray.
  5. Bake for 10-15 minutes on 180 degrees Celsius.
  6. Cool slightly and enjoy!