Glazed chicken legs with Dijon butter, capers & crispy potatoes recipe | Good Food

Units:

2 chicken legs
or 4 chicken thighs or drumsticks
4 large garlic cloves
unpeeled
2 tbsp olive oil
250g Maris Piper potatoes
180g green veg
(such as spring greens, broccoli or green beans)

For the butter

½ lemon
1 tbsp Dijon mustard
50g butter
at room temperature
3 tsp capers
small handful of parsley

Method

step 1
Heat the oven to 220C/200C fan/gas 7. Put the chicken legs in a roasting tray that also has plenty of room for the potatoes. Nestle the whole garlic cloves under the chicken. Season the chicken skin and rub with 1 tbsp of the oil. Roast for 20 mins.
step 2
Meanwhile, scrub the potatoes, then cut into 5mm-thick slices (no need to peel) and drop into a pan of boiling salted water. Cook for 5-8 mins until just becoming tender. Drain well and leave to steam-dry.
step 3
Add the potatoes to the tray, drizzle over the remaining oil, season and toss to coat in the chicken fat and oil. Roast for 30 mins more until the potatoes are golden and crisp, and the chicken is cooked through.
step 4
About 5 mins before the end of cooking, remove the garlic cloves from the roasting tray using tongs, squeeze them into a bowl and discard the skins. Grate in the lemon zest, then add the mustard and butter, and mash together using a fork. Finely chop 1 tsp of the capers and the parsley together. Stir this into the butter and season. Trim or slice the greens (depending on what greens you’re using), then steam in a steamer basket or the microwave until al dente.
step 5
When the chicken and potatoes are cooked, cut the zested lemon into wedges and squeeze this over the chicken and potatoes. Top the chicken with the butter so it melts into the skin, then scatter over the reserved capers. Serve the tray at the table, with the greens dressed in the chicken juices and melted butter from the roasting tray.