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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Artichoke, garlic & potato mash
Artichoke, garlic & potato mash
A star rating of 4.7 out of 5.3 ratings

Spruce up your usual mash with something a bit different. The garlicky artichoke hearts add a new and delicious twist

Nutrition: per serving

  • kcal890
  • fat57g
  • saturates24g
  • carbs15g
  • sugars13g
  • fibre4g
  • protein80g
  • salt0.99g
    low
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Method

  • step 1

    Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.

  • step 2

    Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.

RECIPE TIPS
QUICK ITALIAN SALAD

Toss a couple of large handfuls crisp salad leaves with a few Peppadew peppers from a jar and some sliced black olives. Top with a few tbsp toasted pine nuts and dress with olive oil and red wine vinegar.

SPEEDY SALSA VERDE

Chop a handful of flat-leaf parsley. Mix with 1 tbsp capers, 1 finely sliced shallot, 1 tbsp balsamic vinegar and 2 tbsp extra virgin olive oil, plus a little seasoning.

Recipe from Good Food magazine, February 2011

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Comments, questions and tips (24)

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Overall rating

A star rating of 4.8 out of 5.30 ratings

Bombay23

Love this- this recipe has become a staple in my house. The lemon, garlic and rosemary work so well with the chicken and always has a lovely crispy skin.

minesh

tip

I make loads of different herb butters (whatever mix you like...e.g. garlic & coriander, thyme, marjoram & oregano, dill & fennel, basil....)at the end of summer and freeze them in 1 tablespoon portions. Really useful when making roasts or to liven up vegetables!

Laura Hay 1 avatar

Laura Hay 1

question

Do you cover the chicken in foil or just roast as is?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. No need to cover with foil in this recipe. We hope this helps. Best wishes, BBC Good Food Team.

lani.andyw

I love this simple recipe and tried once - Will do again tonight with baked rice as the same temperature. Thankyou

dan5000

question

Is the "small chilli" the sort that's about 10cm long, or the very small spicy ones that are about the length of a matchstick?

lulu_grimes avatar
lulu_grimes

Hi Dan, I'd base your chilli choice on how hot you want the chilli effect to be. The short Thai ones are usually very hot and the longer red ones that are easily available are usually less hot. it's best to check first before committing to using a whole half. I hope this helps

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