Garlic & Parsley Roasted Chicken and Potatoes (GF)
Recipe by Claire Aldous, dish MagazineIngredients
4 whole chicken legs, skin-on (Marylands — thigh and drumstick)
BRINE:
3 cups Lewis Road Creamery Organic Milk
2 teaspoons fine cooking salt
3 cloves garlic, crushed
3 bay leaves
2 teaspoons dried oregano
1 teaspoon each freshly ground nutmeg and toasted fennel seeds
long strips zest from 1 lemon
TO COOK:
½ cup white wine
sea salt and ground pepper
70g Lewis Road Creamery Garlic & Parsley Butter, melted
500g baby potatoes
3 bay leaves
Method
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1
Put the chicken skin side up in a large sealable plastic bag then put this on a lipped tray just in case it leaks.
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2
BRINE: Put the milk and salt in a large jug and stir to dissolve the salt. Add all the remaining ingredients then pour it over the chicken in the bag so the pieces are fully covered in the milk. Seal and chill for several hours but preferably up to 24 hours for maximum flavour. Take out of the fridge one hour before cooking.
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3
Preheat the oven to 180°C fan bake.
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4
TO COOK: Lift the chicken out of the milk along with the bay leaves and lemon zest, discarding the milk.
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5
Pour the wine into a large roasting dish. Brush off most of the aromatics stuck on the chicken and season both sides with salt and pepper. Put skin side up in the roasting dish and brush with half of the melted butter.
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6
Nestle the potatoes around the chicken and tuck in the bay leaves and lemon zest strips. Roast for 30 minutes then brush with the remaining melted butter. Roast for another 20 minutes or until the chicken is fully cooked and the juices run clear when the thickest part of the thigh is pierced with a thin skewer. Serves 4