Make a baked chicken salad like kerry katona
TAKES: 1 hr
ENJOY: When you want a filling, nutritious weekday dinner with your family
YOU will NEED…
900g baby new potatoes 4tbsp extra virgin olive oil ½ small bunch of dill, finely chopped
2 garlic cloves, crushed 2tsp fennel seeds, crushed 6 large chicken legs 2 lemons, each cut into 6 wedges
150ml fino or manzanilla sherry 450g asparagus, woody bases trimmed
2 bunches of spring onions, trimmed (whole)
Pre-heat the oven to 200°C. Line a large roasting tin with baking paper. Toss the potatoes with 1tbsp oil, add them to the tin, then bake for 10 mins.
Mix together the dill, garlic, fennel seeds and 1tbsp oil, season well with salt and pepper and rub all over the chicken, pushing under the skin. Put the chicken skin side down in the tin with the potatoes, along with the lemon wedges. Pour in the sherry and bake for 35 mins – turning the chicken after 20 mins.
Toss the asparagus and whole spring onions with the remaining oil, season and place under the chicken. Make sure the chicken is on top so its skin can turn crisp and golden in the oven. Bake for a further 10-15 mins until the asparagus is nice and tender. Transfer to a large serving dish and serve with any juices.