Roasted garlic and lemon chicken marylands with potatoes
This dish is super-quick to prepare. You can toss it all together in the morning, or even the night before, if you want to save more time on the day. Don’t skimp on the anchovies – rather than making the dish taste ‘fishy’, they add an amazing umami depth that really packs an extra flavour punch. Make sure to serve this with plenty of bread, as it’s all about mopping up that delicious sauce.
You’ll need a large baking dish for this recipe.
Ingredients (12)
- 4 chicken marylands (see recipe notes)
- 700g kipfler potatoes, larger ones halved on the diagonal
- 1/2 cup (125ml) white wine
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 cup (60ml) lemon juice
- 8 garlic cloves, crushed
- 4 anchovy fillets, very finely chopped
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 3 bay leaves
- 2 tbs chopped flat-leaf parsley, to sprinkle
- Crusty bread, to serve
Method
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1.Place all ingredients except the parsley and bread in a large baking dish and mix, using hands, until well combined. Chill, covered, if you have the time (see recipe notes).
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2.Preheat oven to 200°C/180°C fan-forced.
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3.Bring chicken to room temperature if it was chilled. Rearrange the chicken, skin-side up, so it sits at the top. Roast for 1 hour 10 minutes, basting chicken with sauce a few times, until chicken is golden and cooked.
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4.Sprinkle with parsley and serve with lots of crusty bread to mop up the sauce.
Recipe Notes
You can slash each maryland twice with a sharp knife to help flavours penetrate the chicken, if you like.
You can roast the dish straight away after combining the ingredients, or you can let it marinate for up to 24 hours in the fridge. If you do chill it, make sure to bring the dish to room temperature before roasting.
Leftovers will last in an airtight container in the fridge for up to 5 days.
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