Vegetables are the main focus of this dish. Cooked in the roasting tin with the chicken, they absorb the delicious juices from the meat as well as the flavors of the stock and wine.
ingredients
16 small new potatoes, scrubbed
2 medium onions, peeled and quartered
4 medium carrots, peeled and cut into strips
1 medium parsnip, peeled and cut into finger-length strips
2 small leeks, trimmed, cut into rings and well washed
4 chicken legs, each about 8 ounce, divided into thighs and drumsticks
3/4 pint chicken stock
1/ cup dry white wine
1 tablespoon lemon juice
3 cloves garlic, peeled and finely chopped
1 level teaspoon dried oregano
1/2 level teaspoon dried thyme
Freshly ground black pepper
3/4 cup fresh or frozen peas
2 level tablespoons chopped fresh parsley
method
OVEN: Preheat to 200°C (400°F)
1. Mix the potatoes, onions, carrots, parsnip and leeks in a small roasting tin and lav the chicken pieces on top.
2. Pour the stock, wine and lemon juice over the chicken. Sprinkle with the garlic, oregano and thyme and season with pepper.
3. Cook, uncovered, for 1 hour 15 minutes, or until no pink juices ooze from the chicken thighs when pricked. During cooking, turn the chicken and stir the vegetables occasionally, and baste with the pan juices. Add the peas for the last 10 minutes of cooking. If the juices evaporate too quickly pour in a little water.
4. Put the chicken, vegetables and juices on a warm serving dish and sprinkle with parsley.
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more information
Give each diner a thigh and a drumstick and leave them to remove the skin themselves. A fresh green salad contrasts well with the succulent baked vegetables.
