Neven Maguire's Crispy Garlic Chicken & Baby Roast Potatoes 

INGREDIENTS

• 2 Packs Simply Better Irish Corn Fed Chicken Thighs
• 4 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 4 Garlic Cloves, crushed
• 3 Tbsp. Simply Better Freshly Grated Parmigiano Reggiano PDO, plus a little extra
• 1 Pack Simply Better Irish Charlotte Baby Potatoes
• 4 Tbsp. Simply Better Irish Organic Apple Cider Vinegar
• 1 Tbsp. Simply Better Limited Edition Acacia Honey
• 1 Red Onion, sliced into rings
• 1 Carton Simply Better Authentic Greek Yoghurt (10%)
• 1 Carton Simply Better Italian Pesto Alla Genovese
• Handful Wild Rocket Leaves
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 220°C (450°F/Gas Mark 7). Wipe the chicken thighs with kitchen paper and trim off any excess pieces of skin. Put the oil in a bowl and mix with the garlic and Parmigiano, then season generously. Slash the skin of each chicken thigh three times.
2. Cut the potatoes into bite-sized pieces and place in a medium-sized baking tray. Drizzle over half of the oil mixture and toss to coat. Arrange the chicken thighs on top and brush over the remaining oil mixture. Bake for 40 minutes until the chicken is cooked through and golden, and the potatoes are tender.
3. Meanwhile, heat the vinegar and honey in a small pan over low heat. Stir in the onion with a pinch of salt and simmer gently until softened and translucent.
4. When ready to serve, stir the yoghurt until smooth, then spread over the base of each plate and swirl in some pesto. Top with the roast potatoes and chicken, drizzle with the remaining pesto, and scatter over the pickled onions. Finish with a handful of rocket to serve.