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Ultimate roast potatoes with pan-roasted chicken thighs and garlic greens
Fruit and vegetables
1 head
garlic
, top cut off
200g/7oz Tenderstem
broccoli
200g/7oz
green beans
, trimmed
4–6 large Maris Piper
potatoes
(about 500g/1lb 2oz–700g/1lb 9oz), peeled and cut into equal chunks
½ head
garlic
½
onion
, quartered
2 sprigs both thyme and
rosemary
1
lemon
, zest only
1 tsp
garlic
granules
1 tsp
onion
granules
1 tsp
garlic
pepper
1 tsp
onion
salt
2 banana
shallots
, peeled and finely chopped
4
garlic
cloves, thinly sliced
2
rosemary
sprigs
1
lemon
, zest and juice
15g/½oz fresh flatleaf
parsley
, finely chopped, to garnish
Tins, packets and jars
250ml/9fl oz good-quality
chicken stock
2 tbsp
capers
Cooking ingredients
2 tbsp
olive oil
, for drizzling and frying
salt and freshly ground
black pepper
1 chicken or
vegetable stock
cube
2 tbsp
cornflour
salt
1 tbsp
dried mixed herbs
olive oil
, for drizzling
salt and freshly ground
black pepper
Dairy, eggs and chilled
25g/1oz
Parmesan
, finely grated, to serve
100g/3½oz
duck fat
or dripping
50g/1¾oz salted
butter
, cut into cubes
Meat, fish and poultry
8
chicken thighs
, skin on and boneless
Other
175ml/6fl oz
white wine
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