Grilled chicken with roasted potatoes, avocado crema and pickled carrots

Mini potatoes grilled in the oven – such a simple side dish, typical Scandinavian, and the potatoes can be flavored just as you want them. I flavored with thyme and lemon this time which give a fresh and rich flavor. The thyme has an earthy, a bit sweet and at the same time a slightly minty taste.

Another great thing I love with this dish is that everything is just grilled on one oven tray. So convenient. The creamy avocado creme is a perfect smooth texture to the spicy chicken. To put an extra typical Scandinavian technique and taste on this dish, I made pickles carrot which gives the extra crispness to the dish.

Ingredients (4 pers.):

  • 4 organic chicken breasts (or 1 whole chicken)
  • 3 tbsp sweet chili sauce
  • 2 tsp low sodium soy sauce
  • 1 garlic clove
  • fresh black pepper
  • 2 lb mini potatoes
  • 1/2 lemon juice
  • 1 tsp thymes
  • 2 tbsp olive oil
  • salt and pepper

Pickled carrots

  • 2 carrots
  • 1/2 cup water
  • 1/4 vinegar
  • 3 tbsp sugar

Avocado crema

  • 1/2 cup cottage cheese
  • 2 avocados
  • 1/2 lemon
  • pinch of salt

Pre heat the oven to 400ºF.

Prepare the chicken breasts, or if you have a whole chicken cut them into the different parts. Cut each chicken breast in 3-4 longer parts.

Mix sweet chili sauce, soy, pressed garlic and fresh black pepper in a bowl and add the chicken pieces. Make sure all chicken pieces are covered in the marinade. Place the chicken on an oven tray covered with parchment paper.

If you have local produced seasonal organic potatoes, you can keep the peel and only wash the potatoes. Otherwise, peel the potatoes and add on the same oven tray as the chicken. Pour oil over the potatoes and flavor the potatoes with juice from lemon, thyme, salt and black pepper. Bake in the oven for approximately 40 minutes until the potatoes are golden and the chicken is not pink inside.

For the pickled carrots; peel the carrots, slice them thin with a potato-peeler. Use a small sauce pan and add water, vinegar and sugar. Heat to medium heat and keep until the sugar melts. Remove the sauce pan from the heat. Add the carrot slices into a jar and pour the sugar water over the carrot. Keep in refrigerator until chicken is ready.

For the creme, use a food processor. Add cottage cheese and mix on high speed until the texture is smooth. Add the avocado, lemon and salt and mix short to get a green smooth creme.

Smaklig måltid!

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My plate is from Swedish “H&M Home”.

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