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Lemon and garlic chicken with potato and parsnip mash
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Roasting the cabbage in the same tray as the chicken means it soaks up all the juices.
2 tbsp essential Waitrose olive oil
6 garlic cloves, 2 crushed, 4 left whole and unpeeled
2 essential Waitrose lemons, zest and juice of 1 and the other 1 sliced
pinch dried oregano
800g essential Waitrose chicken thighs
1 essential Waitrose onion, halved and pulled into petals
1 essential Waitrose pointed spring cabbage, cut into 8 wedges
2 large floury potatoes, peeled and cut into chunks
3 essential Waitrose parsnips, peeled and cut into wedges
20g essential Waitrose unsalted butter
40ml essential Waitrose whole milk
1 Preheat the oven to 220°C, gas mark 7. In a jug, whisk together the oil, 2 crushed garlic cloves, the zest and juice of 1 lemon and the oregano; season. Put the chicken thighs in a large bowl and pour over the marinade.
2 Put the onion petals and whole garlic cloves in the bottom of a large roasting tray. Add the chicken thighs and sliced lemon and pour over the marinade. Roast for 30 minutes, basting halfway through, then add the cabbage wedges, turning in the juices, and roast for another 10 minutes.
3 Meanwhile, cook the potatoes and parsnips in simmering water for 15-20 minutes, until tender. Drain, put back in the pan and mash together. Beat in the butter and milk; season. Serve with the chicken, onions and cabbage.
Typical values per serving:
This recipe was first published in Tue Dec 19 10:30:15 GMT 2017.