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Crispy chicken legs and boulangère potatoes

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Ingredients

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2 large potatoes, peeled and thinly sliced
1 white onion, thinly sliced
Few sprigs fresh thyme, leaves picked
Few sprigs fresh rosemary, torn
300ml stock, made with 1 chicken or Kallo yeast-free stock cube
1 garlic clove, crushed
25g parmesan or pecorino cheese, grated
1 tbsp butter
2 chicken legs, skin on

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Crispy chicken legs and boulangère potatoes

This carb-lovers recipe is all about making the humble potato the hero of your next meal. It's also a healthier alternative to roast potatoes or potato dauphinois.

Features:
  • Gluten Free
Cuisine:
  • 60 Mins
  • Serves 2
  • Easy

Ingredients

Directions

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  1. Arrange a layer of sliced potatoes over the base of a baking dish, followed by a layer of onions, a scattering of rosemary and thyme, and good grinding of pepper. Repeat again, finishing with a layer of potatoes that slightly overlap each over for presentation purposes.

  2. Mix the grated garlic with the stock and pour over the potatoes. Sprinkle some parmesan or pecorino on top and finish with a few dots of butter. Bake in a pre-heated oven at 180C for 1 hour or until the top is golden and the sauce is bubbling.

  3. Meanwhile, pat the chicken skin dry and add the oil to a frying pan. Brown the chicken legs until the skin is golden, then transfer to a baking dish. Season all over with salt and pepper and bake in the oven for 40-45 minutes or until the chicken is cooked through and crisp.

  4. Once cooked, pour any chicken juices from the tin over the boulangère potatoes and keep the chicken legs warm. Once the potatoes are cooked, serve the chicken legs on top with a generous helping of greens on the side.

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