Chicken with Lemon, Capers and Potatoes

Charmaine Lu -
  • 2 tbsp olive oil
  • 5 tbsp apple cider vinegar
  • 4 crushed garlic cloves
  • 1 tbsp honey
  • 3 rosemary sprigs, leaves chopped
  • 2 tbsp capers
  • 4 chicken legs
  • 750g new potatoes, halved
  • 2 tbsp sultanas, soaked in hot water
  • ½ lemon, sliced
  • 350g trimmed asparagus spears
  • Mix 1 tbsp of oil, the vinegar, honey, garlic, capers and rosemary in a bowl. Cut the chicken legs into thighs and drumsticks, add to the bowl and season well. Toss to coat, then marinate in the fridge for up to 12 hours.
  • When ready, preheat the oven to 200C. Toss the potatoes in 1 tbsp of oil and some seasoning, then add to a roasting tin and roast for 10 mins. Stir, add the chicken pieces (skin-side up) and drizzle with the marinade. Roast for 20 mins, then remove the tin from the oven and add the lemon slices. Baste the chicken in the pan juices, and stir through the sultanas.
  • Roast the mixture for 20 mins more. Scatter the asparagus over the chicken and baste with more juices. Roast for 10 mins, then leave to rest for 5 mins before serving.
75 mins
4 serving