Chicken, chicken legs, lemon pepper, one pot, root vegetables -
Lemon Pepper Chicken on Boulanger Root Veg
Lemon Pepper Chicken on Boulanger Root Veg
Nick Hook
Rated 5.0 stars by 1 users
Category
Chicken
Servings
2
A fabulously autumnal one dish supper! In this recipe we have used Chicken Legs, however thighs would also work well for this too!
Ingredients
- Half a large Swede, sliced thin
- Four red onions, sliced thin
- Three large Maris Piper potatoes, sliced thin.
- For garlic cloves, thinly sliced
- 4 to 5 chicken legs
- 350 mL of chicken stock
- 1 teaspoon of French mustard
- Bunch of THYME
- Bunch off sage
- Salt and pepper
-
1 Tbsp of a Lemon Pepper Seasoning
Directions
Set oven or bbq (offset) 200° C
Trim of any excess fat from your chicken legs and and pat dry with a paper towel
Coat lightly with oil and season with lemon pepper seasoning and a little extra sea salt. Set aside.
Take a heavy bottom pan and butter lightly
Slice your Swede into discs and cut your potato into roughly the same size.
Thinly slice your onions and garlic
Now layer up the pan with alternating layers off, swede, potato, onion and garlic, seasoning throughout and sprinkling with fresh thyme and repeat the process
In a jug, combine hot chicken stock and your mustard
Pour your stock mixture over your layered root vegetables
Placed your seasoned chicken legs on top. Garnish with extra herbs, placing on middle shelf of the oven or the BBQ for 45 minutes to an hour
The dish is ready when your chicken is a crispy golden brown & cooked to a minimum of 75° probing all over.