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Italian-style roast chicken

Give classic roast chicken a herby hit!

Ingredients

  • 4 cloves garlic, peeled and chopped
  • 3 tbsp rosemary, finely chopped
  • 3 tbsp thyme leaves, finely chopped
  • 2 tbsp olive oil
  • zest of 2 lemons
  • 8 chicken drumsticks, skin removed
  • salt and freshly ground black pepper
  • 2 potatoes, peeled and cut into 3cm chunks
  • 3 carrots, peeled and cut into 3cm chunks
  • 3 courgettes, cut into 3cm chunks
  • 2 tbsp flat leaf parsley, chopped

Method

  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Mix together the garlic, rosemary and thyme with 1 tbsp of the oil and the zest of one lemon.
  3. Make 3 or 4 cuts in each chicken leg and stuff the herb mixture into the cuts. Sprinkle each leg with salt and pepper.
  4. Bring a pan of water to the boil and add the potatoes and carrots. Cook for 5 minutes until slightly softened, then remove from the heat and drain. Add to a roasting tin with the courgettes and remaining oil, season well. Lay the chicken legs on top and place in the oven for 35 minutes, basting regularly, until cooked through. (To test if the chicken is ready, pierce with a skewer. If the juices run clear they are cooked; if they don’t, return to the oven for a further 5-10 minutes).
  5. Remove from the oven and allow to rest for a few minutes. Sprinkle with the remaining lemon zest and chopped parsley to serve.

Goes well with...

Barolo Castiglione

Barolo Castiglione

"Intriguingly complex spicy, smoky savoury nose with generous meaty flavours. Long in the mouth"

Perfect with..."Ideal with pasta with meat sauce, game and rich stews"

Grape:
Nebbiolo
Country:
Italy
Price:
Over £10
Region:
Piemonte
International Wine Challenge 2011 Commended
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4 Serves 4 people
15 Preparation time of 15 mins
40 Cooktime for 40 mins
357
Calories
18%
6.9g
Sugar
7.7%
8.4g
Fat
12%
1.5g
Saturate
7.5%
0.4g
Salt
6.7%
of your Guideline Daily Amount (GDA)

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