Lemon & turmeric chicken

Name: Lemon & turmeric chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 tbsp olive oil; 5 tbsp Willy’s Organic Live Apple Cider Vinegar with Turmeric & Black Pepper; 4 clove/s garlic, crushed or finely grated; 1 tbsp Essential Clear Honey; 3 sprig/s fresh rosemary, leaves chopped; 2 tbsp Cooks’ Ingredients Nonpareille Capers, drained; 4 Essential British Chicken Legs; 750 g pack new potatoes, halved; 2 tbsp Essential Sultanas; ½ unwaxed lemon, sliced; 350 g asparagus, ends trimmed

A family-friendly traybake that can be prepared in the morning, then popped into the oven when you get home from work.

5 out of 5 stars(6) Rate this recipe

Gluten freeHealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Plusmarinating + resting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
5 tbsp Willy’s Organic Live Apple Cider Vinegar with Turmeric & Black Pepper
4 clove/s garlic, crushed or finely grated
1 tbsp Essential Clear Honey
3 sprig/s fresh rosemary, leaves chopped
2 tbsp Cooks’ Ingredients Nonpareille Capers, drained
4 Essential British Chicken Legs
750g pack new potatoes, halved
2 tbsp Essential Sultanas
½ unwaxed lemon, sliced
350g asparagus, ends trimmed

In a large mixing bowl or resealable food bag, mix 1 tbsp oil, the vinegar, garlic, honey, rosemary and capers. Cut the chicken legs through the joint so that you have 4 drumsticks and 4 thighs, then add to the bowl or bag. Season and toss everything together, making sure the chicken is well-coated. Cover or seal, thenn marinate in the fridge for at least 1 hour (up to 12 hours).
Preheat the oven to 200°C, gas mark 6. Toss the potatoes with the remaining 1 tbsp oil and spread out in a large roasting tin. Season and roast for 10 minutes. Stir, then add the chicken to the tin, skin-side up, along with any excess marinade. Spread out again, then roast for 20 minutes. Meanwhile, in a small bowl, soak the sultanas in enough hot water to cover.
Remove the tin from the oven. Add the lemon slices, baste the chicken and potatoes in the pan juices, then stir through the sultanas and soaking water. Roast for another 20 minutes, then scatter the asparagus over the chicken and potatoes; baste again with the juices. Roast for a final 10 minutes until the chicken is cooked through, the juices run clear and there is no pink meat. Leave to rest for 5 minutes before serving.

Cook’s tip

Apple cider vinegar

If the Turmeric & Black Pepper Vinegar isn’t available, you can use regular Willy’s Organic Live Apple Cider Vinegar for this dish. It’s a smart addition to dressings, dips or marinades, and you can also add a splash to sparkling water for a refreshing summer spritz.

Typical values per serving when made using specific products in recipe