Roasted Chicken Leg with Crisp Rosemary & Garlic Potatoes and Buttered Leeks
recipe
Roasted Chicken Leg with Crisp Rosemary & Garlic Potatoes and Buttered Leeks
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A simple, elegant roast
Ingredients
- 4 chicken legs
- 4 large floury potatoes
- 50g Rosemary
- 3 cloves of garlic
- 2 large leeks (450g/1lb)
- 150g butter
- 100ml vegetable oil
- Dash of balsamic vinegar
Serves:
4
Preparation:
45
Total Time:
45min
Directions
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- Pre-heat oven to /gas mark and warm a roasting tray in the middle of the oven. Peel and cut potatoes into pieces and place in a pan of water with a pinch of salt. Bring to the boil, simmering until almost breaking up.
- Remove the roasting tray from oven and cover with vegetable oil. Season chicken legs with salt & pepper and place skin side down in the hot oil and return to the oven for minutes. Drain potatoes, add to the roasting tray covering then with oil and cook in oven for minutes.
- Melt the butter in a braising pan and add the leeks, seasoning with salt & pepper. Cook on a high heat for mins. Add the finely chopped garlic and picked rosemary to the chicken legs and potatoes. Add a small knobs of butter to help crisp the potatoes and return to the oven for - minutes.
- To make a sauce just add a dash of balsamic vinegar to the leek juice and then spoon it over and around the chicken.
Source: Kerrygold butter
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