Garlic Chicken with Herbed Potatoes

Name: Garlic Chicken with Herbed Potatoes
Prep time: 2 h
Total time: 2 h
Yield: Serves 4
Cuisine: british
Ingredients: 8 tbsp olive oil; 2 tsp Dijon mustard; 1 tbsp balsamic vinegar; 1 tsp chopped fresh thyme; 4-8 rosemary sprigs, lightly crushed; a few pinches of light muscovado sugar; 2 unwaxed lemons; 8-12 chicken drumsticks and/or thighs, on the bone with skin on; 4 heads green garlic; 1kg salad potatoes such as Charlotte or Nicola; 2 tbsp chopped parsley; green vegetables or salad to serve

4.35 (9)

⏱ 120 mins 🍽 Serves 4 🌶 british ✅ Easy 🏷 Main course

This British main course is a flavourful one-pot dinner. Chicken pieces are marinated with mustard, vinegar, and herbs, then roasted alongside potatoes and whole heads of green garlic. The dish cooks for about an hour, resulting in crisp chicken and tender potatoes infused with garlic and lemon. It's finished with a fresh parsley and lemon zest garnish and served with green vegetables or a salad for a complete meal.

Ingredients

8 tbsp olive oil
2 tsp Dijon mustard
1 tbsp balsamic vinegar
1 tsp chopped fresh thyme
4-8 rosemary sprigs, lightly crushed
a few pinches of light muscovado sugar
2 unwaxed lemons
8-12 chicken drumsticks and/or thighs, on the bone with skin on
4 heads green garlic
1kg salad potatoes such as Charlotte or Nicola
2 tbsp chopped parsley
green vegetables or salad to serve

Method

To prepare the marinade, combine the first five items in the list by whisking. Season with black pepper and one or two generous pinches of sugar. Finely grate the zest from half a lemon and reserve it, then add the juice from that same half to the marinade mixture.
Place the chicken pieces into a dish that is not metallic. Spoon the prepared marinade over them. Cut the remaining lemon in half and add all three lemon halves to the dish with the chicken. Allow it to marinate until you are ready to cook, which can be done up to two hours in advance or left overnight.
A little more than an hour before serving, heat your oven to 200C/gas 6/fan 180C. Slice a thin piece from the top of each garlic head. Halve the potatoes or cut them into fairly large chunks. Pour most of the marinade from the chicken into a roasting tin and add the potatoes and prepared garlic, tossing to coat them in the oil. Roast without a cover for approximately 20 minutes.
Add the marinated chicken, rosemary sprigs, and lemon halves to the tin, including any remaining marinade. Toss to combine, then arrange the chicken so the skin faces upwards. Season generously with salt. Roast for a further 40-45 minutes until the potatoes are cooked through, the chicken is golden and crisp, and the garlic is soft. Mix the saved lemon zest with the chopped parsley, scatter it over the finished dish, and serve straight away with green vegetables or salad. To enjoy the garlic, squeeze the soft cloves from their skins and spread them onto the chicken and potatoes.

Nutrition (per serving)

Calories1094 kcal

Fat73 g

Saturates18 g

Carbs48 g

Sugars1 g

Fibre4 g

Protein63 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish