Crisp rosemary chicken with chickpea dip
SERVES 4 FOR THE CHICKEN Preheat the oven to 210C/190C fan/ gas 6½. Peel 3 garlic cloves and crush to a paste. Combine in a large bowl with 2 tbsp good olive oil and 6 rosemary sprigs plus a few extra picked needles. Add 8 free-range skin-on chicken thighs, turn to coat, then season. Place the chicken skin side up in a large roasting pan, evenly distributing the rosemary, and smear a little butter over the top of each one. Roast for 50 minutes until golden and crisp, then leave to rest for 10 minutes. FOR THE DIP In a food processor whiz 75g toasted hazelnuts to finely chop, then continue to whiz to a nut butter. Drain, rinse and add 1 x 400g tin chickpeas, peel and add clove garlic, tsp cayenne pepper and some salt and whiz to a coarse paste. Through the funnel, gradually add 3 tbsp lemon juice, 2 tbsp olive oil and 75ml water (or as much as necessary) to achieve the consistency of mayonnaise. Serve the dip, dusted with a little cayenne, with the chicken and micro leaves or salad sprouts on the side.