Garlic chicken with herbed potatoes

Garlic chicken with herbed potatoes

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(8 ratings)

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

Easy

Serves 4
This rustic one-pot recipe makes the most of green garlic

Nutrition and extra info

Nutrition: per serving

  • kcal1094
  • fat73g
  • saturates18g
  • carbs48g
  • sugars1g
  • fibre4g
  • protein63g
  • salt0g
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Ingredients

  • 8 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp Dijon mustard
  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tsp chopped fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4-8 rosemary sprigs, lightly crushed

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 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

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp chopped parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • green vegetables or salad, to serve

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.

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Comments, questions and tips

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Comments (13)

gemmypoo's picture
5

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
5

Excellent recipe so easy to prepare

chrissuzi's picture
5

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!

fatty71's picture
4

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
5

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
2

Didn't really work for me

therubyslippers's picture
4

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.

Questions (2)

Michael k's picture

Do you add the rosemary as part of the marinade? The cooking instructions say to mix the first five ingredients to make the marinade, but later the instructions say to add the rosemary only when cooking. Appreciate your help..

goodfoodteam's picture

Hi Michael k, thanks for your question. The rosemary is added to the marinade at the beginning of the recipe but just make sure that when you tip most of the marinade into the roasting tin (to coat the potatoes in before cooking) you hold the rosemary back. The reserved rosemary from the marinade is then added to the tin (along with the chicken) after the potatoes have had 20mins in the oven. Hope this helps, let us know how you get on. 

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