Name: Simple roast chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 5
Ingredients: Roast; 5 chicken legs, thigh attached, skin on; olive oil; 4 agria potatoes, cut into 3cm pieces; 4 thyme or rosemary sprigs, chopped; Herb Drizzle; 1 cup mixed fresh herbs, chopped (e.g. basil, chives, coriander, mint, parsley); 5 tablespoon extra virgin olive oil; 2 teaspoon red or white wine vinegar; 1 clove garlic, crushed; 1 teaspoon dijon mustard

Simple roast chicken

A crispy, golden meal that bursts with sunny flavours

Serves 5

Prep

15M

Cook

Total

1H 15M

Ingredients

Roast

5 chicken legs, thigh attached, skin on

olive oil

4 agria potatoes, cut into 3cm pieces

4 thyme or rosemary sprigs, chopped

Herb Drizzle

1 cup mixed fresh herbs, chopped (e.g. basil, chives, coriander, mint, parsley)

5 tablespoon extra virgin olive oil

2 teaspoon red or white wine vinegar

1 clove garlic, crushed

1 teaspoon dijon mustard

Method

1.Preheat oven to 200°C (180°C fan bake).

2.Pat chicken legs dry with paper towels. Trim off any excess skin from the edges. Arrange skin-side up in your largest roasting tray (you may need to use two trays). Brush with olive oil, then season well with salt and pepper.

3.In a bowl, toss the potatoes with some olive oil, thyme or rosemary, salt and pepper. Arrange in an even layer around the chicken – you don’t want anything touching or the potatoes won’t crisp up well. Bake for 1 hour, basting the chicken a couple of times. Turn oven to grill. Grill for a few minutes until everything is golden brown and crispy.

4.To make the herb drizzle: Using a mortar and pestle, or food processor, combine all the ingredients. Alternatively, you could mince everything finely by hand. Season to taste, cover and set aside.

5.Serve chicken on top of the potatoes, with the herb drizzle poured over everything.

Women's Weekly Food