Make a baked chicken salad like kerry ka­tona

Now (UK) - - FOOD -

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.

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