Garlic chicken with herbed potatoes

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Serves: 4

By geordiemacminx



  • 8 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 1-2 pinches light muscovado sugar

  • 2 tbsp parsley chopped

  • 8-12 chicken leg or thighs, with skins on

  • 2 lemons

  • 4 bulbs garlic

  • 2 tbsp Dijon mustard

  • 1 tbsp fresh thyme chopped

  • 4-8 sprigs rosemary lightly crushed

  • 1kg new potatoes


<ol> <li>Make the marinade by whisking together the oil, mustard, vinegar and herbs.</li> <li>Season with salt and pepper and a large pinch or 2 of sugar.</li> <li>Squeeze in the juice from half a lemon.</li> <li>Put the chicken in a non metallic bowl and pour the marinade over it.</li> <li>Add the remaining lemon halves and leave to marinade, for between 2 hours and overnight.</li> <li>An hour before you want to eat preheat oven to 200C/Gas Mark 6, slice the tops off the garlic, halve potatoes, drain most of the marinade into a roasting tin, add the potatoes and garlic, toss to coat in oil then roast uncovered for 20 minutes.</li> <li>Add the chicken rosemary and lemon halves, toss to mix, arrange chicken skin side up, season well and roast for 45 minutes.</li> </ol>

Handy Hint

<p>Serve immediately with green salad, crusty bread and wine!</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Main Course

  • Chicken

  • Potato

  • Kids can help

  • Make Ahead

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  • geordiemacminx 29/01/08 15:52

    Really simple to make, smells fab as its cooking - tastes even beter!