Despite being such a simple dish to put together, the flavours work together in perfect harmony, the lemon and oregano really permeate the chicken and rice and in return the chicken adds a wonderful meatiness to the rest of the dish.
Preparation time 20 minutes
Cooking time 40 minutes
Serves 2-3 people
INGREDIENTS 2 chicken legs 2 medium potatoes 1 onion 1.5 tsp fennel seed ¼ head of cabbage Large handful of rocket 1 lemon 2 cloves of garlic Extra virgin olive oil, salt and pepper to taste
EQUIPMENT Chopping board and knife Baking dish Baking tray or heatproof frying pan Medium sized frying pan Spatula or tongs Rubber spatula Mixing bowl METHOD
1. Begin by washing the potatoes thoroughly, drying them well and cutting into 1cm thick slices (you can peel these before slicing if you prefer). Peel the onion and thinly slice from the root to the top of the onion. Combine the onion and potato in a mixing bowl with a generous lug of olive oil, fennel seeds and plenty of salt.
Potatoes much like other starchy foods require a fair amount of salt to allow their flavour to come through properly.
2. Preheat the oven to 190C and place a roasting dish inside large enough to fit your sliced potatoes and onions. Once preheated, remove the dish from the oven, add your potatoes and onions and pour about 50ml of water or stock into the bottom of the dish. Place the dish back into the oven and bake for 40-45 minutes or until the potatoes are tender and the top layers of potato are crispy, and the exposed onions are lightly charred.
3. For the salad, remove the core from the wedge of cabbage and slice into thin strips. In a small jar or mixing bowl combine 1 tablespoon of lemon juice with 3 tablespoons extra virgin olive oil and season to taste with salt and pepper. Pour it over the chopped cabbage and stir to combine to allow the strips to soften slightly.
4. For the chicken, optionally remove the drumstick from the thigh by slicing in-between them (use the white fat under the skin of the chicken leg to act as your guide) and place your oven-proof frying pan over medium high heat.
5.Once the pan is hot, add 2 tablespoons of olive oil, season the chicken leg well with salt and place into the pan, skin side down. Be sure to keep the chicken pieces separated from one another by at least a centimetre or two so as not to crowd the pan. Allow to cook for a few minutes without touching them until you can see the skin beginning to turn golden brown. Once the skin is starting to colour, it will pull away from the pan without tearing the skin. Be patient and allow the skin to brown well, if the pan is too hot and the skin is starting to char, turn the chicken over and reduce the heat slightly.
6. Lightly crush 2 cloves of unpeeled garlic using the palm of your hand or a knife and add them to the pan. Turn the chicken over and add a tablespoon of butter or oil to the pan. Once the butter is foamy, begin to baste the chicken skin with the garlic scented butter. Reduce the heat to medium if the butter begins to burn.
7. Once both sides of the chicken are well coloured, place the frying pan into the oven (do NOT do this if your frying pan has any plastic or silicon parts, in that case, remove your chicken from the pan, place it onto an oven-safe tray and put it in the oven) Allow the chicken to cook for 10-15 more minutes. Check for doneness by cutting into the thickest part of the thigh and seeing if the juices run clear.
8. Allow the chicken to rest out of the oven for 5 minutes or until your potatoes are done, take this opportunity to add your rucola to your salad and stir to combine, adjusting the seasoning as necessary.
9. To serve, lay down a bed of your crispy potatoes, top with your cabbage and rucola salad and finish with your pan roast chicken.