Recipe: Tasty Roasted Chicken Leg with Pea Puree and Turmeric Potatoes

Roasted Chicken Leg with Pea Puree and Turmeric Potatoes. Whole roasted chicken with potatoes- easy to make and perfect for a cozy family dinner. Learn how to roast one pan chicken with potatoes. For meals like this Whole Roast Chicken With Potatoes, I like to make some garlic -thyme butter, and rub it under and over the bird's skin.

This dinner will be your new favorite! This pan-roasted chicken thigh dinner is a winning combo of crispy skin, cool baby spinach, and a creamy pea puree (the puree also makes a great dip). Chicken with Herbed Pea Puree and Spinach. You can cook Roasted Chicken Leg with Pea Puree and Turmeric Potatoes using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted Chicken Leg with Pea Puree and Turmeric Potatoes

1. It's 2 of Chicken Legs.
2. Prepare 4 of medium Potaoes.
3. You need 1 of lrg cup Frozen Peas.
4. Prepare Handful of mint.
5. Prepare 1 tsp of Turmeric.
6. You need 2 of garlic.
7. You need of salt and pepper.
8. It's tbsp of goose fat.
9. You need of cornflouras much as needed to thicken gravy.
10. It's 1 of lrg red onions.
11. It's tsp of red wine vinegar.
12. Prepare 1 of good glug of double cream.

Toss potatoes with oil and salt and pepper. Season chicken with caraway seeds, mustard, and salt and pepper. Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Roast the chicken and potatoes first, then throw the thawed peas in when just a few minutes of cooking time remain.

Roasted Chicken Leg with Pea Puree and Turmeric Potatoes step by step

1. Par boil the potatoes until just tender. then allow to dry in a pan covered with a tea towel. once dry rough them up a bit by shaking in the pan and then generously sprinkle with turmeric and salt.Put a tablespoon of goosefat into a deep tray ad put in the oven for a few mins. Then put the potatoes into the tray and into the oven at around 220.
2. In a baking dish pop the chicken legs with roughly chopped onions and garlic. and pop in the oven 10 mins after the potatoes goes in..
3. Boil the peas and put them in a blender with a clove of garlic, plenty of salt and pepper, red wine vinegar, mint and a glug of cream. Blitz until smooth..
4. After the chicken has been in the oven for about 30 mins, remove leaving the onions and garlic and all the juices in the pan. Leave the chicken to rest and put the pan on a medium heat on the hob. Add some cornflour and boiling water and stir until you get a nice thick gravy. Drain through a sieve and set aside to serve..
5. Once chicken has rested, take out the crispy potatoes and pop onto a plate whilse piping hot. Add pea puree to the plate and pop chicken on top. Serve with any other veg you fancy..

If you don't have caraway seeds, substitute Nestle the chicken skin-side up in the potatoes and roast, tossing the potatoes once, until the potatoes are tender and an instant-read. Roast the chicken for an hour and a half, or until the skin is golden-brown and crisp and the chicken is cooked through. To test the chicken is cooked, insert a Stir through the wild garlic pur??e, season with the vinegar, salt and pepper and set aside at room temperature. For the morels and peas, heat the. Roast Chicken Legs with Potatoes and Carrots.