8 chicken legs, rubbed with sea salt, freshly grounded black pepper & 30 g melted butter.
A handful of shallots
A handful of garlic
10 small potatoes, cut halves
2 carrots, cut into chunks
Fresh Rosemary, chopped
Bulla thicken cream, 300ml
Campbell Chicken stock, 500ml
Chardonnay
Method
- Place shallots, garlic, potatoes & carrots on the base of a large baking tray.
- Scatter chopped rosemary over vegetables.
- Placed chicken legs on top.
- Lightly browned skin at 220 degrees, fan assisted mode for about 20 mins depending on your oven.
- Pour chicken stock into the base until it touches the bottom of the chicken legs.
- Roast at 180 degrees for 1 hour.
- Removed tray from oven.
- Set aside the chicken legs.
- Stir in a splash of Chardonnay & thicken cream.
- Lay the chicken legs back onto the vegetables.
- Garnish with fresh rosemary.
- Served chicken with generous amount of sauce and vegetables at the side. Add some freshly grounded black pepper if you like.
- At 45 mins, if the chicken skin is not browned, please switch to fan assisted mode.
- You can replace rosemary with other herbs you fancy e.g., italian herbs, thyme etc.