Sunday, 16 August 2015

Roast Chicken and Fingerling Potatoes

Roast whole chicken legs and fingerling potatoes with chantenay carrots

Fingerling potatoes are perhaps most often boiled and served with a salad rather than roasted in the oven in this way. This idea did, however, work extremely well and I will definitely cook them again in this way. They took on the full flavour of the chicken and crisped up really nicely.

Fingerling potatoes are firstly halved and boiled

Ingredients per Person

3 medium sized fingerling potatoes
2 whole chicken legs
Olive oil
Salt and pepper
3 chantenay carrots
Little bit of butter
Little bit of freshly chopped coriander/cilantro

Whole chicken legs ready for roasting


Wash or if necessary scrub the pottoes but don't peel them and cut them in half lengthways. Add them to a pot of cold, salted water and bring the water to a simmer. Continue to simmer for about ten minutes or until the skin is just beginning to separate from the flesh at the edges. Drain, allow to steam off for five minutes then cover and allow to cool while you cook the chicken legs.

Put your oven on to preheat to 400F/200C/Gas Mark 6. Season the chicken legs on the flesh side with a little salt and pepper. Rub the skin sides of the legs with olive oil and wipe a roasting tray with a little more oil. Lay the legs skin sides up on the tray and season with a little more salt to help the skin crisp up.

Roasted whole chicken legs

Cook the chicken legs in the oven for 25 to 30 minutes or until the juices run clear. Lift to a plate, cover and leave to rest.

Fingerling potatoes are roasted in chicken juices

Turn the oven up to 450F/220C/Gas Mark 8. Turn the fingerling potatoes carefully in the hot chicken juices in the tray with cooking tongs and cook for fifteen to twenty minutes until nicely crisped.

When the potatoes are in the oven, add the washed chantenay carrots to a pot of cold, salted water. Bring to a simmer for about ten minutes or until just softening. Drain and return to the pot. Add a little butter and chopped coriander, swirl to coat and plate up the various components of your meal.

Fingerling potatoes removed from the oven

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