Garlic chicken with herbed potatoes

Garlic chicken with herbed potatoes

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(8 ratings)

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Cooking time

Prep: 1 hr, 30 mins - 2 hrs plus 2 hours or overnight marinating

Skill level

Easy

Servings

Serves 4

This rustic one-pot recipe makes the most of green garlic

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
1094
protein
63g
carbs
48g
fat
73g
saturates
18g
fibre
4g
sugar
1g
salt
0g

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

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Method

  1. For the marinade, whisk the first five ingredients together, season with black pepper and a large pinch or two of sugar. Finely grate the zest of half a lemon and set aside, then squeeze the lemon juice from that half into the marinade.
  2. Put the chicken in a nonmetallic dish and spoon the marinade over. Halve the other lemon and add the three halves to the chicken, and marinate until ready to cook. (This can be done up to two hours ahead or overnight if that suits you better.)
  3. Just over an hour before you want to eat, preheat the oven to 200C/gas 6/fan 180C. Cut a thin slice off the top of the garlic (this makes it easier to squeeze it out later) and halve the potatoes or cut them into largish chunks, depending on their size. Drain most of the marinade into a roasting tin and add the potatoes and garlic, tossing to make sure that they are coated in the oil. Roast, uncovered, for about 20 minutes.
  4. Add the chicken, rosemary and lemon to the tin, scraping in any bits of marinade. Toss to mix, arrange the chicken skin-side up and season well with salt, then roast for another 40-45 minutes or until the potatoes are fully cooked, and the chicken is golden and crisp and the garlic is squashy. Mix the reserved lemon zest and parsley, scatter over the chicken and serve immediately with seasonal green vegetables or salad. The best way to eat the garlic is to squash it out of its skin with a knife and spread it onto the roasted potatoes and chicken.

Recipe from Good Food magazine, May 2002

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Comments

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gemmypoo's picture
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I Loved it!

It was very easy to prepare and I served it with buttery spring greens and leeks.

I also par boiled the potatoes and used normal garlic.

I Will be making this again. Thanks!

irenelodge's picture
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Excellent recipe so easy to prepare

chrissuzi's picture
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Just come across this recipe on the website. Have been making for years since it first appeared in GF magazine - absolutely love it as does everyone who tries it - the potatoes are to die for!

vgroom's picture
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Delicious!

fatty71's picture
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I am making a family favourite recipe book from all the recipes I find on here. This one has made it in.

paulab1's picture

I have made this loads of times and it is gorgeous!! I always paarboil the potatoes to make sure they are properly cooked. Loved by all the family!!!

soofee's picture
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I usually only go for the 5 * recipes but chose this one as I really needed to use up my potatoes and soon to be o.o.d chicken drumsticks and I am very glad that I did as I loved it. I didn't leave the maranade for any length of time because as soon as I could smell the maranade I wanted it to be done quickly so I could eat it! *****

sunset123's picture

Hello It is me. Not made this yet but sound very nice....Will try later

katespratt's picture

I make this regularly, but i love garlic so add loads!!! its quick and easy

kefalonia's picture

I've made this dish many times.We don't like chicken drumsticks or chicken skin. So I've tried it with chicken breast & chicken thighs, both work really well. I also use about 5 whole unpeeled cloves of garlic per person instead ofthe heads of green garlic.

annika28's picture

The whole family love this dish. I've made it numerous times. It goes great with buttery cabbage.

pewter's picture
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Didn't really work for me

grimsv31's picture
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Made this with added red pepper and tomato, then wilted some extra spinach over the top - just to get the veg count up even more.

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