Crispy Chicken With Garlicky Potatoes & Vine Tomatoes

There’s nothing quite like a hot crispy chicken dish with a side of garlicky potatoes. I’ve had a go at recreating their recipe to show you how you can rustle up a delicious treat for yourself, and make the most of your new appliance.

Step 1

Preheat the microwave to 200ºC using the quick heat setting.

Lightly grease the crisp plate with olive oil, place in the microwave, and switch to the dynamic crisp setting for 3 minutes to preheat.

Step 2

Peel and slice the onion into 6 wedges, and halve the potatoes lengthways, then place in a mixing bowl with the thyme sprigs, a 1/2 tablespoon of olive oil, and a pinch of sea salt and black pepper. Toss to coat.

Step 3

Using the crisp handle, remove the crisp plate from the microwave and carefully add the veg mixture, making sure that the potatoes are cut-side down.

Step 4

Place back in the microwave and cook on the dynamic crisp setting for 3 minutes, then remove and give the plate a little shake to loosen.

Step 5

Drizzle the chicken with 1 teaspoon of oil, season with salt and pepper, then place skin-side down on the crisp plate, moving the veg to allow the skin to touch the crisp plate, if needed.

Step 6

Bash and scatter over the unpeeled garlic cloves, then cook for a further 3 minutes on the dynamic crisp setting, then remove.

Step 7

Add the tomatoes, flip the chicken skin-side up, and cook on the dynamic crisp setting for 5 minutes, or until the chicken is crisp, golden and cooked through.

Step 8

When the time’s up, plate up and tuck in. Delicious served with a seasonal salad.

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