- 2 chicken legs
- 1 tbsp olive oil, plus 1 tsp for the sauce
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 carrots, cut into long chunky pieces
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 large beetroot, cut into wedges
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
For the sauce
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tbsp poppy seeds
- 1 tsp sweet paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 200ml chicken stock (made from ½ a stock cube)
- 1 tbsp clear honey
- zest 1 lemon, plus juice of ½
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 150ml pot soured cream
- ½ small pack parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 200C/180C fan/gas 6. Put the chicken on a large baking tray, drizzle with 1 tsp oil and season well. Cook for 20 mins.
Toss the veg in the remaining 2 tsp oil and some seasoning, scatter around the chicken and return to the oven for 30 mins.
Meanwhile, prepare the sauce. Heat the remaining 1 tsp oil in a pan, add the shallot and poppy seeds, and cook for 5 mins. Add the paprika, chicken stock, honey, lemon zest and juice, and simmer until the liquid has reduced by half. Add the soured cream and some seasoning, bubble for 2 mins, then add half the parsley and keep warm until the chicken is ready. Remove the chicken and veg from the oven, scatter with the remaining parsley and serve with the sauce.