Roasted garlic chicken with artichokes and silverbeet
( SERVES 4 )
19/3/2010
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Ingredients
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| 4 | Chicken marylands |
| 2 sprigs | Fresh rosemary |
| 6 | Garlic cloves, 4 crushed, 2 sliced |
| 1 | Lemon, halved |
| 2 tbsp | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 20 g | Butter |
| ¼ tsp | Chilli flakes |
| 1 bunch | Silverbeet, trimmed and chopped |
| 4 | Artichoke hearts, marinated and halved |
| 1 | Lemon, for 1 tbsp of zest |
Directions
- Preheat oven to 220C.
- Place the chicken, rosemary, crushed garlic (4 cloves), lemon, oil, salt and pepper on a baking tray and toss to combine. Roast for 30 minutes or until cooked through and golden. Set aside and keep warm.
- Heat the butter in a large frying pan over high heat. Add the sliced garlic, chilli, silverbeet, artichokes and lemon zest and cook for 1-2 minutes or until silverbeet is wilted. Serve with the chicken.
Tip: Chicken marylands are the thigh of the chicken with the leg attached.
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