Roast Chicken with Confit Vegetables and Lemons
Ingredients
4 romano peppers, halved
1 (390g) tin artichokes, drained and halved
1 large garlic bulb, cloves separated and peeled
2 lemons, 1 sliced, 1 for squeezing
300ml extra-virgin olive oil
25g oregano
2 rosemary sprigs
1 tsp sea salt
½ tsp chilli flakes
1 tsp coriander seeds, crushed
1 tbsp fennel seeds, crushed
4 chicken legs
250g quick-cook polenta
70g parmesan, grated
25g basil, leaves picked
4 servings — 1 chicken leg
Calories~1,650 kcal
Protein~58 g
Carbs~75 g
Fat~123 g
Fiber~9 g
Sugar~9 g
Total recipe
Calories~6,600 kcal
Protein~230 g
Carbs~300 g
Fat~490 g
Fiber~35 g
Sugar~35 g
Method
Step 1
Preheat the oven to 150°C/ 130°C fan/gas 2. Line a large roasting tin with baking paper.
Step 2
Toss the peppers, artichokes, garlic and sliced lemon in the tin. Add the oil, oregano, rosemary, sea salt, chilli flakes and coriander and fennel seeds; toss to combine. Cover with a layer of baking paper, then cover the tin tightly with foil. Bake for 1½ hrs, then leave to cool to room temperature. Turn the oven up to 200°C/180°C fan/gas 6.
Step 3
Heat a drizzle of the oil from the tin in a non-stick frying pan. Add the chicken; fry skin-side down for 7 mins or until golden. Put in a clean roasting tin; roast for 30 mins.
Step 4
Meanwhile, cook the polenta as per pack instructions. Stir through 2 tbsp of the confit olive oil and the grated parmesan; season.
Step 5
Discard the herbs and lemon from the confit veg and drain most of the oil (you can store it in a jar and use in dressings or drizzle on bruschetta – or make a double batch of peppers and store in the oil). Serve the chicken with the confit veg and polenta, with a scattering of basil and a squeeze of lemon juice.
