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