Lemon Roasted Chicken with Potatoes and Shallots

60 mins
Serves 1
instagram.com

Directions

  1. 1Preheat oven to 190c (375f) and remove chicken from fridge at least an hour before cooking
  2. 2Preheat oven to 190c (375f) and remove chicken from fridge at least an hour before cooking
  3. 3Preheat oven to 190c (375f) and remove chicken from fridge at least an hour before cooking
  4. 4Blitz the marinade ingredients: anchovies, lemon juice, Dijon mustard, garlic, black pepper, olive oil.
  5. 5Blitz the marinade ingredients: anchovies, lemon juice, Dijon mustard, garlic, black pepper, olive oil.
  6. 6Blitz the marinade ingredients: anchovies, lemon juice, Dijon mustard, garlic, black pepper, olive oil.
  7. 7Spread the anchovy marinade all over the chicken
  8. 8Spread the anchovy marinade all over the chicken
  9. 9Spread the anchovy marinade all over the chicken
  10. 10Lay the potatoes and shallots onto a baking tray and season with olive oil and salt
  11. 11Lay the potatoes and shallots onto a baking tray and season with olive oil and salt
  12. 12Lay the potatoes and shallots onto a baking tray and season with olive oil and salt
  13. 13Place the chicken on top and pour the white wine all over
  14. 14Place the chicken on top and pour the white wine all over
  15. 15Place the chicken on top and pour the white wine all over
  16. 16Roast in the oven for about 50 minutes to an hour
  17. 17Roast in the oven for about 50 minutes to an hour
  18. 18Roast in the oven for about 50 minutes to an hour
  19. 19Blitz the green sauce ingredients: parsley, olive oil, lemon juice, chilli flakes (optional), salt.
  20. 20Blitz the green sauce ingredients: parsley, olive oil, lemon juice, chilli flakes (optional), salt.
  21. 21Blitz the green sauce ingredients: parsley, olive oil, lemon juice, chilli flakes (optional), salt.
  22. 22Plate up with all the gravy, drizzle the green sauce all over and enjoy!
  23. 23Plate up with all the gravy, drizzle the green sauce all over and enjoy!
  24. 24Plate up with all the gravy, drizzle the green sauce all over and enjoy!

Ingredients

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

Equipment

ovenbaking trayblender