Garlic chicken with herbed potatoes

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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.

GOOD FOOD KNOW HOW

If you can only find ordinary garlic, bear in mind that the flavour is stronger and less sweet and fresh, so you may want to cut down the quantities of garlic a little.

Per serving

1094 kcalories, protein 63g, carbohydrate 48g, fat 73 g, saturated fat 18g, fibre 4g, salt 0 g

Latest comments and suggestions

• Vic

  04 November 2007

  Vic rated and commented on this recipe

  

  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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• Pewtersfood

  11 November 2007

  Pewtersfood rated and commented on this recipe

  

  Didn't really work for me

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• Annika

  04 February 2008

  Annika commented on this recipe

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

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• Ratzakli

  09 February 2008

  Ratzakli commented on this recipe

  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.

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• katespratt

  25 September 2008

  katespratt commented on this recipe

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

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• Ann

  22 July 2009

  Ann commented on this recipe

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

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• sooofee

  04 September 2009

  sooofee rated and commented on this recipe

  

  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! *****

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 1 hr 30 mins 2 hrs

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

Per serving

1094 kcalories, protein 63g, carbohydrate 48g, fat 73 g, saturated fat 18g, fibre 4g, salt 0 g

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