- Serves4
- CourseMain meal
- Prepare15 mins
- Cook1 hr
- Total time1 hr 15 mins
- Plusmarinating + resting
Ingredients
- 2 tbsp olive oil
- 5 tbsp Willy’s Organic Live Apple Cider Vinegar with Turmeric & Black Pepper
- 4 clove/s garlic, crushed or finely grated
- 1 tbsp Essential Clear Honey
- 3 sprig/s fresh rosemary, leaves chopped
- 2 tbsp Cooks’ Ingredients Nonpareille Capers, drained
- 4 Essential British Chicken Legs
- 750g pack new potatoes, halved
- 2 tbsp Essential Sultanas
- ½ unwaxed lemon, sliced
- 350g asparagus, ends trimmed
Method
In a large mixing bowl or resealable food bag, mix 1 tbsp oil, the vinegar, garlic, honey, rosemary and capers. Cut the chicken legs through the joint so that you have 4 drumsticks and 4 thighs, then add to the bowl or bag. Season and toss everything together, making sure the chicken is well-coated. Cover or seal, thenn marinate in the fridge for at least 1 hour (up to 12 hours).
Preheat the oven to 200°C, gas mark 6. Toss the potatoes with the remaining 1 tbsp oil and spread out in a large roasting tin. Season and roast for 10 minutes. Stir, then add the chicken to the tin, skin-side up, along with any excess marinade. Spread out again, then roast for 20 minutes. Meanwhile, in a small bowl, soak the sultanas in enough hot water to cover.
Remove the tin from the oven. Add the lemon slices, baste the chicken and potatoes in the pan juices, then stir through the sultanas and soaking water. Roast for another 20 minutes, then scatter the asparagus over the chicken and potatoes; baste again with the juices. Roast for a final 10 minutes until the chicken is cooked through, the juices run clear and there is no pink meat. Leave to rest for 5 minutes before serving.
Cook’s tip
Apple cider vinegar
If the Turmeric & Black Pepper Vinegar isn’t available, you can use regular Willy’s Organic Live Apple Cider Vinegar for this dish. It’s a smart addition to dressings, dips or marinades, and you can also add a splash to sparkling water for a refreshing summer spritz.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,432kJ/ 582kcals |
|---|---|
Fat | 30g |
Saturated Fat | 7.1g |
Carbohydrates | 41g |
Sugars | 15g |
Fibre | 6.2g |
Protein | 33g |
Salt | 1.4g |