Roast chicken legs with silverbeet and garlic
A roast chicken has always been a family favourite. Roast garlic is a chook’s best friend and should always be added to the roasting tin. My daughters will each polish offa whole bulb of roast garlic… not a clove, a whole bulb! It’s that delicious. Serve the chicken with any veg you love. We like to throw some greens into the pan once the chicken comes out, so they soak up all the yummy juices.
4 chicken marylands
3 tbsp coconut oil or good-quality animal fat, melted
3 tsp chicken seasoning (right)
Sea salt and freshly ground black pepper
2 garlic bulbs, halved horizontally
½ bunch silverbeet (about 6 leaves), trimmed
200ml French dressing (far right)
1 Preheat the oven to 180°C (160°C fan-forced).
2 Rub 1 tablespoon of the coconut oil or fat into the chicken and sprinkle over the chicken seasoning and a little salt and pepper. Place in a large, shallow bowl, cover and allow to marinate in the fridge for 15 minutes.
3 Place the chicken, skin-side up, in a roasting tin. Add the garlic bulbs, cut-side down, and roast for 40 minutes, or until the chicken is golden and the juices run clear when the thigh is pierced with a skewer. Transfer to a plate and allow to rest for a few minutes, keeping warm.
4 Meanwhile, heat the remaining coconut oil or fat in a frying pan over medium heat. Add the silverbeet leaves and 3 tablespoons of water and cook for 4 minutes, or until the stems are almost tender. Season with salt and pepper.
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