1 tbsp olive oil
2 tbsp clear honey
2 tsp ground cumin
1 clove garlic, crushed
1 tbsp Waitrose Red Wine Vinegar
4 essential Waitrose British Chicken Legs, skin scored
700g essential Waitrose New Potatoes, quartered
2 small essential Waitrose Red Onions, quartered
Mix together the oil, honey, cumin, garlic and vinegar with seasoning. Pour over the chicken pieces and leave to marinate for 15 minutes (longer if you have time). Whilst the chicken is marinating, preheat the oven to 220ºC, gas mark 7
Remove the chicken from the marinade, pour the marinade into a large roasting tin and add the potatoes and onions so that the pieces are in a single layer without much space between them. Pour over 150ml cold water and roast in the oven for 20 minutes.
Add the chicken pieces and toss in the juices. Return to the oven for 35–40 minutes, basting regularly, until the chicken is cooked through, and there is no pink meat. Serve with watercress, rocket and spinach salad or steamed green beans.
Waitrose has pretty decent recipes and this is one of them. One problem with roasting chicken with potatoes is that more often than not the potatoes are undercooked. I normally parboil the potatoes first before roasting them with the chicken. This recipe solves the problem by adding water to the marinate and roasting it in the pan before the chicken is added. And it works better than normal parboiling because the flavours are absorbed by the potatoes.
Oh and one thing I love about roast chicken is the stuff you can do with the leftovers. I made a nice rocket salad with it.