Save to your scrapbook
Roasted chicken with artichokes & lemon & rosemary salt
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 Waitrose Free Range Chicken Legs
200g shallots, halved and peeled
650g pack Charlotte new potatoes
280g jar Cooks’ Ingredients Grilled Artichokes In Olive Oil, drained, oil reserved
4 cloves garlic, finely chopped
300ml dry white wine or chicken stock
1 sprig fresh rosemary, leaves removed from the stalk
Finely grated zest 1 lemon
2 tbsp coarse sea salt
25g pack flat fresh leaf parsley
1. Preheat the oven to 180°C, gas mark 4. Place the chicken pieces in a large roasting tin and toss with the shallots, potatoes, artichokes, 2 tbsp of reserved artichoke oil and garlic. Pour over the wine or stock, season, then cover tightly with foil and roast for 40 minutes.
2. After 40 minutes, remove the foil and continue to cook for a further 30-40 minutes until the chicken is golden, thoroughly cooked, the juices run clear and there is no pink meat.
3. Meanwhile, place the rosemary leaves, lemon zest and sea salt in a small food processor and blitz until very fine and well mixed. Spread the mixture out on a baking tray and cook in the oven for 5 minutes, until the salt is dry.
4. Sprinkle 1 tsp of this salt mix over the chicken (reserving the rest for another recipe). Scatter with parsley and serve the chicken with the vegetables and the pan juices.
Typical values per serving: