Make the delicious spring chicken recipe from Escape to the Farm – with wild garlic and new potatoes.
If you’re using a really large roasting tin, you may find you need an extra 100ml of stock and/or wine. You’re aiming for a roughly 1cm deep layer of liquid in the bottom of the tin.
- 3tbsp wild garlic pesto
- 6 – 8 skin on, bone in chicken thighs
- 750g new potatoes, scrubbed and halved, any large potatoes quartered
- 2 handfuls wild garlic leaves, any flowers reserved for garnish
- 150 – 200ml dry white wine
- 200-250ml chicken stock
- olive oil
- sea salt and freshly ground black pepper
- Open out the chicken thighs and spread the wild garlic pesto over the flesh side, avoiding the skin where possible. These can be used straight away, or left to marinade for up to 24hours if you’d like.
- Once ready to cook, preheat the oven to 200C/gas mark 6.
- Put the potatoes into the bottom of a medium large roasting tin big enough to hold the opened out chicken thighs in a single layer. Drizzle with a little olive oil and season with salt and pepper. Push the wild garlic leaves in between the potatoes, dotting around the tray.
- Pour over the white wine and chicken stock. Then place the pesto marinated chicken thighs on top, with the skin facing up. Drizzle with olive oil and season the skin with a few pinches of salt.
- Put into the preheated oven and bake for 40 minutes, or until the potatoes are tender and the chicken cooked through with crisp golden skin.
- Leave to rest for 5-10 minutes before serving with any wild garlic flowers scattered over the top.
Order a copy of Home Cooked
Back to Escape to the Farm