Play Hard

Crispy chicken, minty pea and lamb’s lettuce salad

Written by High Life North
Published 21.08.2021

Serves: 2


  • 5g mint
  • 35g Italian hard cheese
  • 320g British chicken thighs, skin on
  • 5.5g Dijon mustard
  • 15ml cider vinegar
  • 160g blanched peas
  • 3 white potatoes
  • 50g lamb’s lettuce
  • 1tbsp olive oil,
  • Few grinds of pepper,
  • Pinch of salt
  • Drizzle of vegetable oil


Step 1

  1. Preheat the oven to 220°C/ 200°C (fan)/ Gas 7
  2. Chop the potatoes (skins on) into small bite-sized pieces

Step 2

  1. Add the chopped potatoes to one side of a tin foil-lined baking tray with a drizzle of vegetable oil, a pinch of salt and a few generous grinds of black pepper
  2. Give everything a good mix up and put the tray in the oven for an initial 15 min or until the potatoes are starting to brown

Step 3

  1. Boil half a kettle
  2. Heat a large, dry, wide-based pan (preferably non-stick) over medium-high heat
  3. Pat the chicken thighs dry with kitchen paper and season them generously on both sides with salt
  4. Once hot, add the seasoned chicken, skin-side down, and cook for 10 min or until the skins have browned and crisped

Step 4

  1. While the chicken is cooking, strip the mint leaves from their stems and chop them roughly, discard the stems
  2. Add the blanched peas to a colander and pour boiled water all over them to refresh them
  3. Mix the chopped mint leaves (save a little for garnish!) through the refreshed peas then set aside for later – these are your minty peas

Step 5

  1. Combine the Dijon mustard and cider vinegar with 1 tbsp [2 tbsp] olive oil and a pinch of salt – this is your Dijon vinaigrette
  2. Wash the lamb’s lettuce, then pat it dry with kitchen paper

Step 6

  1. Once the chicken skin has crisped, turn the chicken thighs over and cook for 1 min further
  2. Remove the potatoes from the oven and transfer the crispy thighs to the other side of the baking tray (skin side up)
  3. Return the tray to the oven for 10-12 min further or until cooked through (no pink meat!)

Step 7

  1. Meanwhile peel the Italian hard cheese until you end up with a pile of cheese shavings
  2. Grate the remaining Italian hard cheese
  3. Once the chicken is cooked, transfer it to a clean board and leave to rest for a min before slicing
  4. Mix the roast potatoes through any chicken juices left in the tray for extra flavour – these are your peppery roasties
  5. Add the lamb’s lettuce to the plate with the peppery roasties dotted on top
  6. Sprinkle over the minty peas and place the sliced crispy chicken over the top
  7. Drizzle over the Dijon vinaigrette and garnish with all of the Italian hard cheese and the remaining mint


Recipe credit: Gousto

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