Lemon Roasted Chicken with Potatoes and Shallots

60 mins
Serves 1
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Directions

  1. 1Preheat oven to 190c (375f) and remove chicken from fridge at least an hour before cooking
  2. 2Blitz the marinade ingredients (anchovies, lemon juice, Dijon mustard, garlic, pepper, olive oil) and taste to make any adjustments.
  3. 3Shmear the anchovy marinade all over the chicken
  4. 4Lay the potatoes and shallots onto a baking tray and season with olive oil and salt
  5. 5Place the chicken on top
  6. 6Pour the white wine all over
  7. 7Roast in oven for about 50 minutes to an hour
  8. 8Blitz the green sauce ingredients (parsley, olive oil, lemon juice, chilli flakes, salt) and taste to make any adjustments.
  9. 9Plate up with all the gravy, drizzle the green sauce all over and enjoy

Ingredients

  • 1 to 2 pieces per person A mix of skin on chicken legs and thighs
  • 600 g to 800g baby potatoes, sliced into long, thin wedges
  • 6 to 8 banana shallots, peeled and halved lengthways
  • 1.5 to 2 cups dry white wine
  • 0 olive oil
  • 0 salt
  • 1 x 50g can can anchovies in olive oil
  • 1 to 2 juice of lemons
  • 1 big dollop Dijon mustard
  • 2 garlic cloves
  • 0 black pepper
  • 1 small to medium bunch flat parsley, stems included
  • 0.25 cup or so extra virgin olive oil
  • 1 to 2 juice of lemons
  • 0 chilli flakes
  • 1 big pinch sea salt flakes

Equipment

ovenbaking trayblender
Lemon Roasted Chicken with Potatoes and Shallots | Clip Recipe