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    Roasted chicken with artichokes & lemon & rosemary salt

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    Roasted chicken with artichokes & lemon & rosemary salt

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 1 hour 20 minutes
    • Total time: 1 hour 30 minutes

    Serves: 4


    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.

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