Decided to go for the cheaper cuts of chicken the past week - trying to keep to a budget. They usually come with the skins on but they are easy enough to pull off. This was super tasty, warming winter dinner. Takes some cooking time but easy to do.
Propoints per serving: 11
2 Skinless chicken leg quarters
300g baby potatoes
3 large carrots
Zest & Juice 1 lemon
1 garlic clove crushed
1 stalk fresh rosemary chopped
Half a chicken stock cube
Salt and Pepper
Preheat the oven to 200C/180C fan
Cut the carrots into large chucks and the leeks into thick slices and cut any larger potatoes in half. Put the potatoes into a pot of water and bring to the boil. Add the carrots and cook together for 5 mins before draining. Place the carrots, leeks and potatoes in the bottom of a roasting or casserole dish an place the chicken legs on top and season well.
In a measuring jug mix the rosemary, honey, lemon, garlic and stock cube and top up with enough boiling water to cover the veg. Pour over the chicken and veg and roast for 45 mins or until the chicken is cooked through and the veg are tender.
Doesn't look to pretty on the plate - presentation is not my strong point. But it really was tasty!