Ingredients:
• 8 sprigs of rosemary, each about 2 in. (5 cm) long
• 8 large chicken thighs
• 1 lb (450 g) new potatoes
• Salt and black pepper
• 5 tbsp (75 ml) olive oil
• 2 large cloves garlic
• 6 tbsp (90 ml) good-quality mayonnaise
Method:
1. Preheat broiler to high and boil water in kettle. Rinse and dry rosemary and insert sprig under the skin on each chicken thigh.
2. Scrub potatoes, put into a pot, cover them with boiling water, and add a little salt. Bring back to boil and cook until tender, 15 minutes.
3. Meanwhile, arrange chicken, skin-sides down, on grill rack. Brush with 1 1/2 tbsp (20 ml) oil, sprinkle with salt and pepper, and broil 10 minutes. Turn thighs, brush with 1 1/2 tbsp (20 ml) oil, season and cook 10 minutes more, until skin is golden and crisp. Turn off broiler, but leave chicken in oven to keep warm.
4. While chicken is cooking, put remaining oil into small pot. Peel garlic, crush into oil and shake over moderate heat until just beginning to sizzle. Turn off heat. Beat in mayonnaise with 2 tbsp (25 ml) very hot water from kettle, then cover and keep warm.
5. Drain potatoes, return to pot and crush with fork until roughly broken open and slightly ?attened.
6. Divide chicken thighs potatoes among 4 plates. Spoon over mayonnaise, sprinkle with black pepper, and serve.
Serves 4
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