34 - Quick Roast Chicken
Ingredients
- 4
chicken thighs
- 4
chicken drumsticks
- 1tbsp
olive oil
- 2 red
onions, sliced
- 3
cloves garlic, peeled
- 2
sprigs rosemary
- 2
large potatoes, cut into wedges
- 300ml
(9½fl oz) white wine
Method
- Heat
the oven to 200ºC (gas mark 6). Dry the chicken pieces with some paper
towel and season well with salt and freshly ground black pepper.
- Heat
the oil in a frying pan over a medium heat and cook the chicken, skin side
down, for 3-5 minutes or until golden.
- Scatter
the onions, garlic, rosemary and potatoes over the base of a roasting tin.
Transfer the chicken, skin side up, to the tin and then pour over the
wine. Add a little water if needed, so there's a layer of liquid about the
thickness of a pound coin.
- Roast
in the oven for 45-50 minutes, turning occasionally, or until cooked
through. Serve the chicken, onions and potatoes with any remaining liquid
and accompany with a light green salad.
No comments:
Post a Comment