Recipes
Herby chicken with sweet potato ‘fries’
Buttery chicken is irresistible with crispy baked ‘fries’ and minty, creamy mushy peas
Buttery chicken is irresistible with crispy baked ‘fries’ and minty, creamy mushy peas
(6 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: 92p per serving
Nutritional Information
Each 454g serving contains
Energy
2906kj
695kcal
2906kj
695kcal
35%
Fat
35.9g
35.9g
High
51%
51%
Saturates
13.2g
13.2g
Med
66%
66%
Sugars
15.4g
15.4g
High
17%
17%
Salt
0.77g
0.77g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
640kj/153kcal
Typical energy values per 100g:
640kj/153kcal
Ingredients
1 clove garlic, chopped
1tbsp finely chopped parsley
1tbsp thyme leaves
Zest 1 lemon, plus wedges to serve
50g unsalted butter, softened
4 Extra Special British Corn-Fed Norfolk Free Range Chicken Legs
4 sweet potatoes, cut into 1cm fries
1tbsp finely chopped rosemary
2tbsp cornflour
2tsp garlic powder
2tbsp rapeseed oil
400g frozen peas
1tbsp Asda Mint Jelly
3tbsp reduced-fat crème fraîche
Asda Garlic Mayonnaise, to serve
Method
1
Preheat the oven to 220C/200C Fan/Gas 7.
2
In a bowl, mix the garlic, parsley, thyme, zest and butter, then season with pepper. Carefully loosen the skin of the chicken legs with your fingers and push some butter underneath. Rub the remaining butter over the chicken pieces. Roast on a baking tray for 40 mins until golden and cooked through.
3
Meanwhile, line a baking tray with baking paper. Put the sweet potato, rosemary, cornflour, garlic powder and oil in a bowl. Toss to combine. Tip onto the lined baking tray in a single layer. Bake for 40 mins, turning once, until golden and crisp.
4
Bring a pan of water to the boil and cook the peas for 4 mins or until tender. Drain and return to the pan. Add the mint jelly and crème fraîche; crush with a masher or handheld blender.
5
Drizzle any buttery herbs from the chicken baking tray over the chicken legs then serve with the ‘fries’, peas and garlic mayo on the side.