Recipes
Recipes

Herby chicken with sweet potato ‘fries’

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

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

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(6 votes)
Cooking Time

Cook: 1 Hour 10 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 92p per serving

Nutritional Information

Each 454g serving contains

Energy
2906kj
695kcal
35%
Fat
35.9g
High
51%
Saturates
13.2g
Med
66%
Sugars
15.4g
High
17%
Salt
0.77g
Med
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

1
Preheat the oven to 220C/200C Fan/Gas 7.
2
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.
3
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.
4
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.
5
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.