Roast chicken, garlic and potatoes in the pan with watercress, Cashel blue and walnut butter from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 21) by Diana Henry

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Notes about this recipe

  • jenmacgregor18 on April 06, 2023

    This was easy and turned out great. And it's pretty hands-off, which is lovely, especially on a weeknight. I can never find good watercress, so I subbed in 1/2 cup chopped green onions in the blue cheese walnut butter. And I roasted it all in a 1/2 sheet pan because it would have been too crowded otherwise. I also added another tablespoon of balsamic vinegar. I agree with the others that the blue cheese butter is a must. It really elevates the dish.

  • Pinkrupee on March 26, 2022

    Very easy recipe where hardly any effort results in a big amount of deliciousness. I used chicken supremes, roasting the potatoes for 15 minutes or so in advance of putting the chicken in. We didn't use all of the butter/blue cheese mix - next time i'd reduce the amount by about a third - but it is essential...!

  • hillsboroks on February 16, 2021

    This was a pretty easy way to have a delicious supper midweek. I had everything on hand except the watercress so I skipped that and the final dish was very good. Whatever you do don't skip the butter with the blue cheese and walnuts. That pat of flavored butter on top of the chicken really makes this special.

  • RosieB on May 14, 2015

    This recipe was easy and really tasty. Be warned, there is a lot of butter in this dish but the blue cheese and walnuts give the dish a really tasty crunch. The potatoes are delicious.

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