Herby chicken with sweet potato YfriesY hero

Herby chicken with sweet potato ‘fries’

Buttery chicken is irresistible with crispy baked ‘fries’ and minty, creamy mushy peas

, 17 December 2020

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Herby chicken with sweet potato ‘fries’
  • 1 Hour 10 Mins

  • Serves: 4

  • Price: 92p per serving

Nutritional Info
Each 454g serving contains
  • Energy

    2906KJ

    695KCAL

    35%
  • Fat

    35.9g

    high

    51%
  • Saturates

    13.2g

    high

    66%
  • Sugars

    15.4g

    low

    17%
  • Salt

    0.77g

    low

    13%
of your reference intake.
Typical energy values per 100g: 640kJ/153kcal.
Ingredients
  • 1 clove garlic, chopped
  • 1tbsp finely chopped parsley
  • 1tbsp thyme leaves
  • Zest 1 lemon, plus wedges to serve
  • 50g unsalted butter, softened
  • 4 Extra Special British Corn-Fed Norfolk Free Range Chicken Legs
  • 4 sweet potatoes, cut into 1cm fries
  • 1tbsp finely chopped rosemary
  • 2tbsp cornflour
  • 2tsp garlic powder
  • 2tbsp rapeseed oil
  • 400g frozen peas
  • 1tbsp Asda Mint Jelly
  • 3tbsp reduced-fat crème fraîche
  • Asda Garlic Mayonnaise, to serve
Method
  • Preheat the oven to 220C/200C Fan/Gas 7.

  • In a bowl, mix the garlic, parsley, thyme, zest and butter, then season with pepper. Carefully loosen the skin of the chicken legs with your fingers and push some butter underneath. Rub the remaining butter over the chicken pieces. Roast on a baking tray for 40 mins until golden and cooked through.

  • Meanwhile, line a baking tray with baking paper. Put the sweet potato, rosemary, cornflour, garlic powder and oil in a bowl. Toss to combine. Tip onto the lined baking tray in a single layer. Bake for 40 mins, turning once, until golden and crisp.

  • Bring a pan of water to the boil and cook the peas for 4 mins or until tender. Drain and return to the pan. Add the mint jelly and crème fraîche; crush with a masher or handheld blender.

  • Drizzle any buttery herbs from the chicken baking tray over the chicken legs then serve with the ‘fries’, peas and garlic mayo on the side.